The Swedish, French, American cook book

How to Make It. Select even-sized tomatoes; put in hot water; peel; cut in halves; scoop out, leaving a thin shell. Fill the halves of tomatoes; serve on pieces of buttered bread the same size as the tomato, with the smooth side up. Glaze with a tomato glaze; sprinkle with chopped parsley, and put a handle of green pepper in each. Tie a bow of white ribbon on each handle, garnish with parsley. Serve before the soup. Filling. Chop the smoked salmon, stir in a saucepan on ice, add the pinch pepper and the gelatine, last the cream, and fill. Salmon with Anchovy ( Saumon a V Anchois) a la Bercy One cup salmon, one teaspoonful anchovy paste, four tablespoons dissolved Cox’s gelatine, half a cup whipped cream, salt, pepper. How to Make It. Cook the salmon; leave in broth until cold; remove all bones and skin; stir until smooth. Put in a saucepan on ice; add the anchovy paste, pepper, salt, and gelatine; last the whipped cream. Glaze waldorf moulds with aspic, decorate with a daisy of truffle; glaze again and fill. Leave on ice until cold; dip moulds in lukewarm water; turn out on buttered bread, put a paper frill in each. Garnish with parsley. Serve before the soup. Smoked Salmon Chaud-froid a la Walde Chaud-froid de Saumon fume , a la Walde Half a pound smoked salmon, three tablespoons dissolved Cox’s gelatine, three tablespoons mayonnaise dressing, three tablespoons cream, pinch cayenne pepper. How to Make It. Chop salmon very fine; put in a saucepan on ice; add the gelatine, mayonnaise, pepper, last, the whipped cream. Leave on ice until commencing to stiffen. Put small tablespoonful on a platter and form in the size of a small sardine, pointed at one end and a little heavier at the other end for the head. Leave in ice box until cold; when cold, put on a broiler; glaze with a tomato anchovy chaud-froid sauce. Decorate with a paper bag a strip of cream that has been mixed with a little gelatine, all around, and at the heavy end of the fish an oval strip across forming a head. Put a round piece of truffle for an eye. Serve on buttered bread the size of the salmon, garnish with parsley. Serve before the soup. Salmon with Anchovy ( Saumon aux Anchois ) a la Mayonnaise Cut small round pieces of salmon, four inches all around and half an inch thick. Put in a buttered pan with some sherry, pep- per, salt; cover and steam for about eight minutes. Take out of oven and leave until cold; when cold, put on a broiler and glaze with a chaud-froid of mayonnaise a l’anchois. Decorate with cream all around and a little dot in the centre, with a diamond of truffle on top; arrange on bread that has been spread with butter and anchovy paste and all around garnish with little baskets of lemon filled with mayonnaise, or quarters of tomatoes scooped out and filled in place of lemon. If tomatoes, garnish also with lemon and parsley. Serve before the soup. Smoked Salmon with Chartreuse a la Charlotte, for Six Persons Saumon fume. Chartreuse a la Charlotte Quarter of a pound smoked salmon, one and a half cups whipped cream, three tablespoons dissolved Cox’s gelatine. How to Make It. Glaze small charlotte moulds with artificial aspic; then line half the mould lengthwise with a slice of salmon that has been pressed very thin, and decorate the other part of the mould with the cream mixed with the gelatine.