The Swedish, French, American cook book

Filling. After decorating mould with cream and smoked salmon chop the rest of the salmon, add to rest part of the cream; fill moulds. Leave on ice until ready to serve; dip in lukewarm water; turn out on slices of tomatoes, or buttered bread cut the shape of the mould. Garnish with parsley. Appetizer for luncheon or dinner. Stuffed Smoked Salmon a la Walde Saumon fume et farci, a la Walde Two tablespoons chopped salmon, two tablespoons whipped cream, one tablespoon butter, lemon juice, pepper, some slices of smoked salmon. How to Make It. Stir butter to a cream; flavor with lemon juice and pepper; add the chopped salmon and cream. Cut sal¬ mon in thin slices; form in shape of a large sardine; have two pieces for each portion; stuff with the mixture; put the other piece on top; place on buttered bread; glaze with the plain dissolved Cox’s gela¬ tine; decorate with whipped cream. To one cup whipped cream take two tablespoons gelatine; decorate all around the edge, making a separation for the head with the cream and an eye of truffle. Gar¬ nish with parsley. Appetizer for luncheon or dinner. Chartreuse of Salmon ( Chartreuse au Saumon ) a la Poularde Take little chicken moulds; glaze with aspic; fill the wing and tail parts with chopped salmon, make an eye and bill of truffle; glaze with aspic; line with cream. To one cup cream, two table¬ spoons dissolved Cox’s gelatine; fill with the chartreuse of salmon; leave on ice until ready to serve; dip in lukewarm water; turn out on buttered bread or toast that is covered with a thin slice of sal¬ mon and glazed with aspic. Garnish with parsley. Serve as ap¬ petizer for luncheon or dinner. Chartreuse of Salmon. One cup of whipped cream, three tablespoons Cox’s gelatine, three tablespoons fine-chopped salmon, and a pinch of pepper. Put the cream in a saucepan in ice water; add the dissolved gelatine carefully so as not to get it lumpy; then add the chopped salmon and pinch of pepper. Smoked Salmon ( Saumon fume) en Aspic a la Hammond Take small fish moulds; glaze with artificial aspic; decorate the body of the fish with white of egg and the fins and eyes with truffles; glaze again; fill the moulds with fine-chopped salmon; drop aspic on top; leave on the ice until ready to serve; dip in warm water; turn out on slices of buttered bread that is spread with some chopped salmon on top; garnish with parsley and lemon. Serve as appe¬ tizer for luncheon or dinner. Smoked Salmon with Mayonnaise a la Victoria Mayonnaise au Saumon fume, a la Victoria Six slices bread, quarter of a pound smoked salmon, some crispy lettuce leaves, three tomatoes, some mayonnaise dressing. How to Make It. Butter the slices of bread; put a crispy let¬ tuce leaf on top of the bread; cut out with large round biscuit cut¬ ter; put on top a thick slice of tomato that has been scooped out and sprinkled with chopped parsley; then fill; put a little mayon¬ naise dressing on top; sprinkle with chopped truffles; garnish with lettuce leaves. Serve before the soup. Filling. Shred an equal quantity of lettuce with the salmon, mix with one tablespoon mayonnaise dressing. Smoked Salmon ( Saumon fume) a la King Gustaf