The Swedish, French, American cook book

Take small fancy fluted diamond-shaped moulds; glaze with as¬ pic; decorate with strips of truffles and white of egg every other flute, glazglaze again; put a thin slice of salmon at the bottom and fill; leave on the ice until ready to serve, dip in lukewarm water and turn out on well-buttered bread with a thin slice of smoked salmon on top of the bread. Garnish with parsley. Serve as appetizer. Filling. One cup whipped cream, two hard-boiled eggs, four tablespoons dissolved Cox's gelatine. Chop the eggs; stir the cream in a saucepan on ice; add the gelatine, then the chopped eggs and pinch pepper. cream in a saucepan on ice; add the gelatine, then the chopped eggs and pinch pepper. Aspic of Smoked Salmon a la Prince Bernadotte Aspic au Saumon fume, a la Prince Bernadotte Take small fish moulds; glaze with aspic; decorate the body of the fish with small half moons of cooked white of egg, the fins with strips of truffles with an eye of lemon and truffle; glaze again; fill with the chartreuse of salmon; leave on the ice; dip in lukewarm water; turn out on well-buttered bread the same size as the fish; garnish with parsley and lemons. Serve as appetizer. Filling. One cup whipped cream, three tablespoons dissolved Cox’s gelatine, three tablespoons fine-chopped salmon, pinch pepper. Put the cream in a saucepan on ice; add the dissolved gelatine; then add the chopped salmon and pepper; fill moulds. Aspic of Salmon ( Aspic au Saumon ) a la Ericsson Hammond Glaze little ring moulds with aspic; sprinkle with chopped pars¬ ley; fill with aspic; leave on ice until cold. Spread round pieces of buttered bread with a thin slice of smoked salmon; dip moulds in lukewarm water; turn out on the salmon; put a piece of smoked salmon (that has been rolled) in the centre of each; arrange on a paper doily with parsley in the centre and lemon all around. Serve as appetizer. SARDINES AND ANCHOVIES Stuffed Chaud-froid Sardines a la Walde, for Eight Persons Chaud-froid de Sardines farcies, a la Walde Small can sardines, three tablespoons dissolved Cox’s gelatine, four tablespoons whipped cream, pepper, salt, one teaspoonful anchovy paste. How to Make It. Skin, split, and bone eight sardines; lay them on a pan, forming each in the shape of a sardine; stuff with the Henrietta stuffing. Stuffing. Mash the sardines in a pan; add the anchovy paste, pepper, salt, then the gelatine; last, the whipped cream — carefully. Stuff the sardines; leave in ice box until hard; then put on a broiler; glaze with a white chaud-froid sauce. [See recipe: Chaud-froid Sauce.] Color two tablespoons of the sauce with anchovy paste; decorate a strip all around with a paper bag, forming the shape of a fish, and an oval strip across at the heavy end/orming a head, and a small round piece of truffle for an eye. Place on buttered bread the same size as the sardine. Put on a platter forming a daisy with the heads in the centre and the tails out. Garnish with parsley in the centre and lemon around. Serve before the soup. Sardine Sandwiches, for Six Persons Sandwiches aux Sardines, a la Lydie Six sardines, skinned and boned, one tablespoon butter, pepper, salt, one teaspoon anchovy paste, one tablespoon mayonnaise dressing.