The Swedish, French, American cook book

Glaze individual fluted moulds with aspic and decorate with Spanish pepper and truffles; line with the mixture, lay in a slice of American cheese, cover with the mixture again; leave on ice. When cold, turn out on buttered bread, garnish with lettuce leaves. Serve with the salad. Roquefort Cheese in Aspic, a la Ericsson Hammond Roquefort en Aspic, a la Ericsson Hammond Half pound roquefort cheese, two tablespoons butter, one and a half cups whipped cream, five tablespoons dissolved Cox’s gela¬ tine, one small cucumber, one tomato, and tomato aspic. How to Make It. Put butter and cheese in a saucepan and stir until very creamy; then add the dissolved gelatine, cayenne pepper, and salt; color with a deep shade of roquefort cheese; last add the whipped cream. Fill a ring mould that has been lined with tomato aspic and decorate the bottom with two thin slices of cucumber — one resting on top of the other, then one thin slice of tomato, then two cucumber slices, then tomato again until the bottom of the mould is covered and quarter inch of thick aspic put on. When that settles, put the filling of cheese on the top, leave on the ice until ready to serve. Then dip in warm water and turn out on a paper doily with some mayonnaise dressing or cold aurorian sauce in the centre; garnish with lettuce leaves around. Serve with the salad for lunch, dinner, or supper. Timbales of Roquefort Cheese in Tomato Aspic Timbale de Roquefort en Aspic de Tomates Glaze timbale cups with tomato aspic; decorate with truffles — a daisy at the bottom and branches of truffles around; fill with the cream of roquefort cheese. Filling. To six timbales take quarter pound roquefort cheese, four tablespoons dissolved Cox’s gelatine, one tablespoon good butter, three-quarters cup of whipped cream, some green coloring to color it the shade of the roquefort cheese. How to Make It. Stir butter and cheese to a cream, add the gelatine, then the coloring, cayenne pepper and salt to taste, last add the whipped cream — put in a paper bag with a fancy tube. Put out on a platter small pyramids sufficiently high for the timbale cups; put on ice to get cold; when cold, put the little pyramids of cheese into the timbale cups, the point down; fill the timbales carefully with the cold aspic; leave on ice until ready to serve. Turn out on slices of tomato that have been sprinkled with some fine-chopped parsley and garnish with the heart of a head of lettuce in the centre and chopped aspic around. Serve with the salad for lunch, dinner, or supper. Roquefort Cheese in Tomatoes, a la Gimo Roquefort en Tomates, a la Gimo Select small hard tomatoes all the same size (one for each person), put in hot water and peel — take care not to make them soft; leave just a thin shell. Sprinkle the tomato with some very fine-chopped parsley, then fill with the cream of roquefort cheese. Filling. To six tomatoes quarter pound roquefort cheese and one large tablespoon butter; stir until very creamy, color slightly with green spinach coloring the shade of roquefort cheese, then add carefully four tablespoons whipped cream — be careful not to let it curl. Put in a paper tube, fill the tomatoes, arrange as a pyramid on the top. Then have very tiny handles made from green pepper, put a handle in each, tied with a bow of white ribbon.