The Swedish, French, American cook book

froid of mayonnaise. [See recipe: Chaud-froid of mayonnaise.] Color two tablespoons of the sauce with a little anchovy paste and decorate around the edge forming a fish, and an oval strip across at the heavy end forming the head with a dot of truffle for an eye. Put on pieces of buttered bread to fit the sardine. Arrange on a platter, forming a daisy with the heads in the centre and the tails out. Garnish with parsley in the centre and lemon around. Serve before the soup. Sardine ( Sardine ) a la Mayonnaise Take sardines out of the can carefully so as not to break them, one for each person, spread with mayonnaise dressing and decorate with whipped cream that has a little dissolved Cox’s gelatine in it, a strip all around through a paper tube making an oval strip across, forming a head with an eye of truffle. Place on bread (the size of the sardine) that has been spread with a mixture of butter and anchovy paste. Garnish with parsley. Serve before the soup. Glazed Sardines with Anchovy ( Sardines glacees a 1’ Anchois) Take out sardines carefully so as not to break them; put on a broiler; cover with an anchovy glaze (see recipe anchovy glaze); decorate with whipped cream that is mixed with a little dissolved Cox’s gelatine. Make an eye of truffle and place on a slice of buttered bread the same size as the sardine. Arrange 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 with Lettuce ( Sardine a la Salade) a la Russe Six slices of bread, half a pound prunes, some lettuce leaves, two tablespoons butter, one large teaspoon anchovy paste, five sardines. How to Make It. Stir one tablespoon butter to a cream, flavor with some of the anchovy paste and spread the bread. Put a lettuce leaf on top of each piece of bread and cut it in the shape of a heart with the heart cutter. Stone the prunes on the side, that have been cooked in water and lemon juice for one hour, and stuff. Put three stuffed prunes on each piece of bread, one at the point and two at the top. Decorate the prunes and the bread with stirred butter through a fancy paper tube. Garnish with parsley. Serve before the soup. Stuffing. Stir the other tablespoon butter to a cream; add the anchovy paste and the skinned and boned sardines; mix; flavor with little salt and pepper; stuff the prunes. Pears with Sardine ( Poires aux Sardines ) a la Mabel One pear for each person, one tablespoon butter, five sardines, two eggs, half a teaspoon anchovy paste, two tablespoons cream, pepper and salt. How to Make It. Select the small, well-ripe pears. Peel, making them all the same size; cut a slice from the side; scoop out the pear, leaving a thin shell, put in hot water and lemon juice. Cook for fifteen minutes; when cold, fill. Put on a broiler; glaze with an anchovy glaze, and stick a green leaf in each. When ready place on an oblong piece of buttered bread the shape of the pear. Garnish with parsley. Serve before the soup. Filling. Mix the eggs, anchovy paste, cream, and sardines to¬ gether, season with pepper and salt. Put the butter in a pan and scramble softly. Fill the pears. Glazed Eggs with Sardine, for Six Persons CEufs glaces aux Sardines