The Swedish, French, American cook book

Cut the kippered herring in the shape of a large sardine; put on a pie plate; put some tomato aspic on the plate; leave in the icebox until cold. Cut out, as close to the herring as possible; take care¬ fully from the plate; put on a broiler; chaud-froid with a white chaud-froid sauce; decorate all around with some of the sauce colored with anchovy paste with an eye of lemon and truffle. Garnish with parsley. Place on pieces of bread the same shape as the individual pieces. Serve on a paper doily as an appetizer. Spaghetti Baskets with Anchovy a la Woodrow Corbeilles de Spaghetti aux Anchois, a la Woodrow Cut thin slices of bread and toast them. On top of the toast put a slice of beet that has been cooked and cut with the fancy cutter; stick in about 13 to 15 toothpicks and twist in and out the cooked spaghetti, and fill. Filling. One cup whipped cream, one teaspoon anchovy paste, one pair sweetbreads that have been parboiled for about eighteen minutes and left in the broth until cold and cut in small dices. Whip the cream; add the anchovy paste and the sweetbreads; have the mixture cold; fill baskets; put in a handle of green pepper, tie a ribbon on to match the table. Garnish with parsley. As appetizer. Bass with Anchovy ( Bar a V Anchois) a la Waldorf One cup cooked fish — bass, salmon, or halibut, three tablespoons dissolved Cox’s gelatine, one teaspoon anchovy paste, one half cup whipped cream. Take the cooked fish; chop or let go through the machine or shred until very fine. Add the anchovy paste, pepper, salt, and dissolved Cox’s gelatine. Stir on ice; last, add the whipped cream. Fill the moulds; when cold, turn out on buttered bread. Garnish with lemon and parsley. Serve as an appetizer for luncheon or dinner. Three-Colored Sandwich ( Sandwich tri-colorie) a l’Anchois Six pieces of toast, one tablespoon butter, one teaspoon anchovy paste (or five anchovies), two eggs, one gherkin, olives (or capers) for decoration. How to Make It. Cut round pieces of bread; mix anchovy paste and butter together. If anchovy paste is not at hand, chop the anchovies very fine, mix with the butter and spread the bread. Hard boil the eggs; chop whites and yolks separately; season with pepper and salt. Chop the caper, olive, or gherkin fine; decorate with a strip across in the centre, then with white of egg on each side and yellow on each side of the white. Decorate with stirred butter through a fancy tube. Serve on a platter on a folded napkin as appetizer. Garnish with parsley. Serve before the soup. Smoked Sturgeon with Pimentos a la Lincoln, for Eight Persons Esturgeon fume aux Piments, a la Lincoln One half pound sturgeon, four tablespoons mayonnaise dressing, two tablespoons dissolved Cox’s gelatine, pepper, salt, two fine red pimentos, some truffles for garnishing.