The Swedish, French, American cook book

Put fillet of sole between two plates with some sherry; sprinkle with pepper and salt; cook — covered — four minutes; cut in small pieces; put on a platter; cover with a newbourg sauce. Serve with half moons of puff1 paste all around. Garnish with parsley. [Can also be served inside patties or noodle borders.] Stuffed Flounder with Mousse of Lobster a la Alexandra Carrelet farci de Mousse de Homard a la Alexandra Fillet the flounder; cut in pieces three inches long and two inches wide; stuff with lobster mousse and roll; egg the fillet in the centre; then put a row of chopped truffles lengthwise on top of the egg. Put on a buttered pan with some sherry, pepper, and salt; cook in oven from eight to ten minutes — well covered. Serve on a rice foundation with a newbourg, hollandaise, bearnaise, or lobster sauce. [If with lobster sauce, garnish with the claws all around and parsley.] Lobster Mousse. One cup ground lobster; one cup fish mousse colored the lobster shade; flavor with sherry, pepper, and salt. Fillet of Sole {Filet de Sole ) a la Sauteme Cut the fillets of sole three to four inches long and one and a half to two inches wide; then roll. Put on a buttered pan with some sherry; cook in oven from eight to ten minutes — well covered. Cover with a thick sauterne sauce and then decorate with a strip of Spanish pepper, lengthwise. Serve on a green foundation with hollandaise sauce in the centre. Garnish with lemon and parsley. Entree for dinner or luncheon. Fillet of Sole with Anchovy a la Renhold Filet de Sole aux Anchois, a la Renhold Fillet the sole; cut individual pieces four inches around; form them in the shape of an oblong croquette; put them on a buttered pan with pepper, salt, and sherry; cook in oven from eight to ten minutes, covered. In the meantime, bone and press out one anchovy for each; put an anchovy across each fillet and a strip of Spanish pepper lengthwise on each side of the anchovy. Serve on a rice or spinach foundation with anchovy sauce in the centre. Garnish with parsley all around. Fish entree for dinner or luncheon. Stuffed Fillet of Sole with Crab a la Ericsson Hammond Filet de Sole farci de Crabe, a la Ericsson Hammond Fillet the flounder (or sole) and press out nice pieces about three inches long and two inches wide. The pieces that are left, put through the machine with white of egg, unbeaten, and press through the sieve. Stir on ice, adding half cream and half milk, pepper, salt, make into a nice mousse. Take to half cup mousse one cup crab meat, pepper, and salt. Put one tablespoon of the crab on each piece, and roll. Egg down the centre lengthwise with white of egg; decorate with a strip of truffle and a strip of Spanish pepper on each side. Steam in oven in a pan with pepper, salt, and sherry, for about eight to twelve minutes (according to heat of oven). Place on a foundation of rice — or fish mousse of any kind. Garnish with crab claws all around and parsley with hollandaise sauce in the centre. Serve for dinner or luncheon. Stuffed Fillet of Sole with Shrimps a la Gimo Filet de Sole farci de Crevettes, a la Gimo