The Swedish, French, American cook book

Filling. Skin and bone the sardines; mash in a saucepan; add the anchovy paste, pepper, and salt, then the gelatine; last add the whipped cream and fill the moulds. Leave in the ice box until ready to serve. Dip the moulds in lukewarm water; turn out on buttered bread the same size as the ring, and in the centre of each ring put a piece of sardine. Garnish with parsley and lemon. Serve before the soup. Sardine in Aspic ( Sardine en Aspic ) a la Henriette Small box sardines, teaspoon anchovy paste, half a cup whipped cream, three tablespoons dissolved Cox’s gelatine, pepper, salt, truffles, Spanish pepper for decoration, some aspic. How to Make It. Glaze little individual fish moulds with aspic. Decorate the body of the fish with Spanish pepper and the fins with truffle, making an eye from the skin of a lemon. Glaze again. Put a half sardine in each (turning the skin down), and aspic around the sardine; fill on top with the Henrietta filling. Leave in the ice box until ready to serve; dip in lukewarm water; turn out on bread the same size as the fish mould. Arrange on a fancy paper doily on a platter, forming a daisy with the heads to the centre and the tails out. Garnish with parsley in the centre and lemon all around. Serve before the soup. Sardine ( Sardine ) a la Milanaise Yolks of two hard-boiled eggs, three sardines, one small tea¬ spoonful anchovy paste, three tablespoons dissolved Cox’s gela¬ tine, one green pepper, four tablespoons whipped cream. How to Make It. Cut the top off the green pepper and chop. Scoop out the green pepper and pack with the filling. Leave on ice until cold. Dip a knife in hot water and slice in half-inch slices. Place on buttered bread the size of the slices; decorate with a slice of hard-boiled egg on the top, and a strip of Spanish pepper around the egg and truffles in the centre. Garnish with lemon and parsley. Serve before the soup. Filling. Stir the sardines in a saucepan until smooth; add the hard-boiled yolks of eggs, anchovy paste, and the chopped green pepper. Then add the gelatine; last, the whipped cream — carefully. Baskets of Tomato with Sardine a la Hildur Corbeilles de Tomates aux Sardines, a la Hildur Four tomatoes, one green pepper, three sardines, one cup whipped cream, teaspoon anchovy paste, pepper, salt, truffles for decoration. How to Make It. Select small tomatoes; put in hot water; remove the skin carefully, not to make the tomato soft. If the tomato is small, cut a slice off at each end and scoop out. Sprinkle with fine-chopped parsley. Supply one for each person. If large, cut in halves, scoop out. Stand each half on a small round slice of buttered bread and fill. Decorate with whipped cream through a fancy paper tube and with diamonds of truffle; put a handle of green pepper in each that is tied with a bow of white ribbon. Leave in the ice box until ready to serve; garnish with parsley. Serve before the soup. Filling. Skin and bone the sardines and crumb them. Mix with the cream that has been flavored with anchovy paste, pepper, and salt. Chaud-froid of Sardine with Mayonnaise Chaud-froid de Sardine a la Mayonnaise Take the sardines out of the can carefully so as not to break them, one for each person. Put on a broiler; cover with a chaud-