The Swedish, French, American cook book

Salmon with Crab ( Saumon au Crabe ) a la Hammond Take a slice of salmon at least an inch and a half thick and bone. Butter a baking sheet; lay the salmon on; make either in the shape of an oblong or a ring, forming a space in the centre. Sprinkle with pepper and salt; put some sherry in the pan and cook it for about twelve minutes, covered. Have ready a thick, glossy white allemande sauce; glaze the salmon; put on a platter with hot crab meat in the centre, dressed with a hollandaise or bearnaise sauce. Have ready some green peppers cut in small strips and fence them on the salmon around the crab meat, and on the outside edge put a strip of Spanish pepper. Decorate with crab claws, parsley, and pieces of lemon. Serve more of the sauce in a sauceboat and cucumber salad. Salmon Chops ( Cotelettes de Saumon) a la Beauvau Cut salmon in nice small cutlets the shape of a chop; put on a buttered pan; cover with salmon mousse and decorate; put some sherry in the pan and cook in the oven from eight to ten minutes, covered. When done, serve around a pyramid of mashed potatoes decorated with Spanish pepper and ornamented with the potatoes through a fancy tube and browned in the oven. Garnish with parsley and serve with a rich newbourg sauce all around. Creamed Salmon in Ramequin Cups a la Teckla Saumon a la Creme en Pot a Ramequin, a la Teckla When salmon is left over it can be used for a delicious fish dish for lunch or dinner by making a rich cream sauce from one large tablespoon butter, one heaping tablespoon flour, and one and a half cups milk. Beat the sauce well, add to that two cups of salmon cut in small pieces; leave on the stove until very hot; flavor with sherry, and, when ready to serve, add three or four tablespoons rich cream; fill the cups; garnish with parsley on the top and on the platter. [This dish can also be baked in the oven by sprinkling some bread crumbs on the top.] Put the ramequin cups in hot water (if not silver or glass) and let cook until golden brown on the top. Arrange on a platter; garnish with parsley. Serve for luncheon or supper. Stuffed Tomato with Salmon a la Mathilda Tomate farcie de Saumon, a la Mathilda Select small, even-size tomatoes; put in hot water and peel, taking care not to make them soft. Cut a small piece from the top of each tomato; carefully remove the inside, only leaving the outside shell. Sprinkle with fine-chopped parsley. Put on a buttered pan and leave in the oven with a little speck of butter, pepper, and salt inside the tomato. When hot, fill with creamed salmon [see recipe: Creamed Salmon in Ramequin Cups]. Arrange on a paper doily. Garnish with lemon and parsley. Entree for luncheon or dinner. Boiled Salmon ( Saumon bouilli) a la Bregitta