The Swedish, French, American cook book

Filling. Stir butter to a cream; add the yolks of eggs that have been pressed through a fine sieve; add the smoked salmon that has been left and chopped very fine; add pepper; fill the moulds; leave in ice box until ready to serve. Dip in warm water; turn out on pieces of buttered bread the shape of the mould. Garnish with a green leaf in each and parsley. Serve before the soup. Smoked Salmon a la Comtesse, for Five Persons Saumon fume a la Comtesse Half a pound smoked salmon, four green olives, chopped, one teaspoon chopped parsley, yolks of three eggs chopped, four tablespoons dissolved Cox’s gelatine, four tablespoons cream, one tablespoon butter. How to Make It. Spread the salmon in round pieces about three inches across and fill. Shape like a pear or an apple. Glaze with gelatine; when settled, put on a broiler and glaze with aspic. Stick a clove at one end and a green leaf in the other. Serve on a slice of hard-boiled egg on top of a slice of buttered bread the same size as the apple or pear. Garnish with parsley. Serve before the soup. Filling. Stir the butter to a cream; add the chopped yolks of eggs; then the olives, parsley; add two tablespoons gelatine and two tablespoons chopped salmon; last the cream. Smoked Salmon a la Charles, for Eight Persons Saumon fume a la Charles Half a pound smoked salmon, one and a half cups whipped cream, four tablespoons dissolved Cox’s gelatine, three table¬ spoons milk, pepper to taste. How to Make It. Mix gelatine and milk; add chopped salmon, whipped cream, and pepper. Glaze plain moulds with aspic; decorate with a branch or daisy of truffle; glaze again. Line with a thin slice of smoked salmon and fill with the mixture. When cold, dip in lukewarm water; turn out on bread the size of the mould; garnish with parsley and serve before the soup. Smoked Salmon with Tomato a la Provençale, for Six Persons Saumon fume aux Tomates, a la Provengale Six tomatoes, yolks of three hard-boiled eggs, quarter of a pound smoked salmon, four tablespoons whipped cream, two tablespoons dissolved Cox’s gelatine, pinch cayenne pepper. How to Make It. Select the very smallest tomatoes; put in hot water; remove skins carefully so as not to get the tomato soft. Cut a little hole on the side of the tomato; scoop out with small potato scooper, leaving a thin shell. Fill tomatoes; put on a broiler with a platter underneath. Glaze half the tomatoes with the to¬ mato chaud-froid and the other half with the white chaud-froid. Serve on a large round piece of bread that has been buttered and dipped in the chopped white of eggs. Stick a green leaf in each; leave in ice box until ready to serve; garnish with parsley. Serve before the soup. Filling. Chop the salmon, add to the three hard-boiled chopped yolks of eggs, stir until smooth, add the pepper and gelatine, last the cream carefully, and fill. Smoked Salmon in Tomato a la Parisienne, for Eight Persons Saumon fume en Tomates, a la Parisienne Three-quarters of a pound salmon chopped, one cup cream, pinch pepper, three tablespoons dissolved Cox’s gelatine, one green pepper, four small tomatoes.