The Swedish, French, American cook book

Fillet the sole (or flounder); join several together; press out in shape of a large fish; put in a buttered pan, spread with cream sauce, sprinkle with cheese; make three layers; sprinkle with cheese and bread crumbs; form enough of bread crumbs around the fish to keep it in shape and prevent one layer from sliding down from the other. Put in oven and bake from twelve to fifteen minutes — uncovered — until golden brown; take out; lift carefully on a platter on top of a paper doily; decorate on a bias and all around with cream sauce, making it in the shape of a fish; make an eye of lemon and truffle; garnish with slices of tomato — with pieces of lemon placed on top — and parsley. Serve as a fish dish, for luncheon or dinner, with an egg sauce a la Bregitta. Stuffed Fillet of Sole with Lobster a la Princesse Filet de Sole, farci de Homard, a la Princesse Fillet the sole (or flounder); cut in pieces three inches long and one and a half inches wide; stuff with a princesse mousse of lobster, and roll. When rolled, egg down the centre lengthwise; garnish with one strip of chopped truffles and a strip of Spanish pepper on each side; cook in oven eight to ten minutes — well covered. Arrange on a rice foundation with lobster sauce in the centre. Garnish with lobster claws. [If lobster is not at hand, shrimps can be used in place of it.] Serve as a fish dish for dinner. Mousse of Lobster a la Princesse. To one cup ground lob¬ ster take one cup fish mousse that has been flavored with sherry and colored lobster shade. Stuffed Fillet of Sole with Shrimps a la Walde Filet de Sole, farci de Crevettes, a la Walde Fillet the sole — about six inches in length and one and a half inches in width; double the slice lengthwise, making the upper part of the cutlet more narrow than the lower; stuff with shrimp mousse; * put them on a buttered pan facing the same way; decorate the open part with the mousse, through a fluted tube, all around; put the tail of the shrimp in each. Cook in oven — well covered — with some sherry, from six to eight minutes. When done, arrange on a green decorated foundation with fried shrimps in the centre. Garnish with unpeeled shrimps and parsley. Serve with supreme sauce at the side as a fish entree for dinner. TURBOT ( Turbot ) Turbot is a very delicious and highly esteemed food fish. It resembles a large flounder. Its color is brownish on the upper side and white on the lower, or blind, side. It often weighs from thirty to forty pounds, and is in season from the latter part of January until June. It can be used in many different ways — such as fried, broiled, and steamed — and for various fancy dishes. Steamed Turbot ( Turbot cuit a la Vapeur ) a la Hollandaise Small turbots are the best, as the meat is more tender. If for a small dinner, take a piece of about four to five pounds; scrape, wash, and then fillet from the centre to the sides; remove all bones; join fillets together, forming them in the shape of a fish; put on a buttered pan with some sherry, pepper, and salt; steam in oven — tightly covered — for about twelve to fifteen minutes. When done, decorate with chopped truffles and chopped yolk of egg strips; and all around serve a rich hollandaise sauce. Garnish with lemon and parsley. Boiled Turbot ( Turbot houilli) a la Bregitta