The Swedish, French, American cook book

Put through the machine about six times; beat it through a fine sieve; then put it in a large saucepan on ice and stir with a whisk, adding cream and milk mixed (say a quart). [Sometimes the fish will take much more milk and cream than at other times; it depends upon the quality of the fish.] When half amount of cream and milk has been added, add some salt and pepper, then more cream and milk; after that try a little in hot water on the stove, again and again adding cream and milk until the mousse is of the right consistence. Butter a ring mould, decorate with strips of Spanish pepper a daisy at the bottom of the mould and branches all around; then fill the mould with the mousse through a paper bag so as not to disturb the decoration. Hammer it down well; put in hot water; cook for twelve to fifteen minutes, well covered, in a slow oven; then turn out on a paper napkin. Serve with any kind of fish sauce (lobster, oyster, crab, truffle, or hollandaise) in the centre. [If with lobster sauce, decorate with the claws all around, and parsley.] Fish dish for dinner. AMERICAN COOK BOOK Souffle of Shad ( Alose souffiee) a la Hildur [See recipe: Mousse of Shad.] Take small double moulds; butter them; decorate one side of the mould with truffles, a branch, daisy, or any design that is desired; fill the mould with the mousse; put two together; cook in hot water from seven to ten minutes, well covered; when done, turn out on a paper doily or napkin; garnish with parsley and lemon. Serve, with a hollandaise sauce, for dinner or luncheon. Shad Croquettes ( Croquettes d’ Alose) a la Meuniere Clean and bone a shad [see recipe: Boned Shad], scraping in small pieces; form in balls the size of a croquette; roll in egg, then in fresh bread crumbs; fry in very hot fat, golden brown and well done from eight to ten minutes; serve on hot slices of tomato; sprinkle with pepper and salt; forming a ring on the platter; serve with meuniere sauce in the centre. Garnish with lemon all around. Shad Cutlet ( Cotelette d’ Alose) a la Lydie Mathilde Shad that is left over can be made into cutlets as a luncheon or supper dish. To one cup of the fish that has been well shredded add three tablespoons of very heavy cream sauce, hot, one teaspoon¬ ful onion juice, a few drops of Worcestershire sauce, pepper and salt. Put on a platter; form in shape of a cutlet; let stand until cold; then dip in egg and bread crumbs and fry in hot fat. Arrange on a paper doily or napkin, one resting on top of the other. If half dozen, serve three one way and three the opposite way. Put a paper frill in each chop and garnish all around with tomatoes, lemon, and parsley. Serve with a rich tomato sauce for luncheon or dinner. Baked Shad (Alose cuite au four) au Gratin Bone the shad and cut in pieces; butter a souffle dish well; put one layer very rich cream sauce; then one layer fish; then one layer grated American cheese. Repeat this, every other layer, until the dish is completely full. The cream sauce ought to be flavored with a little onion juice, Worcestershire sauce, pepper and salt to taste. Put some cream sauce on the top and then sprinkle heavily with cheese and little butter. Put in oven and bake. When serving, put dish in a silver dish. If no silver dish at hand, put on a silver platter with a napkin pinned around the dish. Serve y