The Swedish, French, American cook book

serve on a platter; garnish with tomatoes, lemon, and parsley. Serve with a hollandaise, lobster, or shrimp sauce. If with lobster or shrimp sauce, garnish with the claws of the lobster, or cooked, unpeeled shrimps. Serve for dinner or luncheon. Stuffed Striped Bass with Green Pepper, a la Rydberg Bar raye farci de Piments, a la Rydberg Wash clean, bone, and fillet the striped bass; cut the fillets in diamond shapes, two and a half inches from point to point by two inches across the centre. Prepare two pieces for each individual, and stuff. Stuffing. Cook a green pepper with two onions for six to eight minutes, chop very fine, add two tablespoons of chopped parsley; add one cup of fish mousse that has been made from part of the bass. Stuff the pieces; cover with the second pieces; decorate all around with some fish mousse that has been colored with a trifle of the red and orange coloring. Garnish with truffles, with a diamond of truffle in the centre on top of a dot of the fish mousse; put on a buttered pan in the oven, and cook from eight to twelve minutes — well covered. When done, place on a platter; garnish with parsley, with a tomato, truffle, or hollandaise sauce. Serve as a fish entree for luncheon or dinner. Stuffed Striped Bass ( Bar raye farci ) a la Philadelphienne Take a striped bass; scale and clean it well; open it on the side and remove the bones; leave on a buttered pan; stuff; turn the cut side down, sprinkle with pepper and salt, then bake — covered — in oven from about twenty-five to thirty-five minutes with some sherry and water in the pan so it will not burn. When ready, glaze with a thick allemande sauce, decorate with whites of egg that have been mixed with chopped parsley and chopped yolks of eggs, strips from the centre down, every other shade; make an eye from lemon and truffle. Serve with tomato or hollandaise sauce for dinner or luncheon as a fish dish. Stuffing. Take cups of bread according to the size of the fish — to a 3^- or 4-lb. fish take one and a half cups bread crumbs made from stale bread; add two tablespoons melted butter, juice of one onion, one egg, pepper, salt, and one tablespoon of chopped parsley. Mix all together. Stuffed Striped Bass with Mousse of Spinach a la Royale Bar raye farci de Mousse d’Epinards a la Royale Scale, wash, and clean the bass well; cut it on the side, cut a piece out one and a half inches wide and the length of the fish and bone; stuff with spinach; decorate with a white fish mousse all around from head to tail, and strips across; put on a buttered pan with some sherry, pepper, and salt and cover well; cook in oven for about twenty to twenty-five minutes. [If the oven is too hot, put pan on stove on top of a broiler or something so it will not burn and cook it there to protect the decoration.] Make an eye of lemon and truffles and put in its place. Put on a hot platter, garnish with lemon and parsley. Serve with truffle, hollandaise, or sauterne sauce, for dinner or luncheon. Filling. Two cups cooked ground spinach, one cup fish mousse made from the piece cut from the bass, mix well. Stuffed Striped Bass with Mousse of Shrimps a la Gimo Bar raye farci de Mousse de Crevettes, a la Gimo