The Swedish, French, American cook book

Scrape, wash, and fillet the pompano; put in a buttered pan with some sherry, pepper, and salt; cook — covered — until golden brown on both sides; cut in small pieces; put on a platter; cover with newbourg sauce. Serve with half moons of puff paste all around for lunch or supper. [Can also be served inside patties or noodle borders.] Fillet of Pompano with Mousse of Salmon a la Erick Gustaf Filet de Pompano , Mousse de Saumon, a la Erick Gustaf Scrape and wash the pompano well; fillet it and split in halves, take one tablespoon salmon mousse and roll inside the fillets about three inches long and two and a half inches wide. Decorate with salmon mousse down the centre; sprinkle with pepper and salt; cook about eight to ten minutes — well covered — with some sherry in the pan. When cooked, place on slices of tomato; in the centre arrange marbles of potato that have been put in shirred butter. Sprinkle with fine-chopped parsley over the potatoes. Serve with hollandaise sauce for lunch or supper. Fillet of Pompano with Spinach Filet de Pompano aux Epinards Scrape and wash the pompano well; fillet it and split in halves; cut the fillets three inches long and one and a half to two inches wide; put a tablespoon of spinach stuffing on each and roll; put on a buttered pan with pepper, salt, and sherry. Decorate on a bias with strips of Spanish pepper; put in oven and cook — well covered — for about eight to ten minutes. Serve on a paper doily on slices of tomatoes with hollandaise sauce in the centre. Garnish with parsley. Fish for lunch or supper. Stuffing. To one cup cooked, ground spinach, take threequarters cup fish mousse. Mix well. Fillet of Pompano ( Filet de Pompano) Allemande Scrape and wash the pompano well; fillet it and roll about four inches around and two and a half inches in length. Put on a buttered pan with pepper, salt, and sherry; cook in oven for about eight to ten minutes — well covered; glaze with a thick allemande sauce. Arrange on a green foundation with fried shrimps in the centre. Garnish with unpeeled shrimps, one between each in¬ dividual piece and all around. Serve with a newbourg sauce. Fish dish for dinner or luncheon. Fillet of Pompano (Filet de Pompano ) a la Rouennaise Scrape and wash the pompano well; fillet it and cut in diamond shapes — place two pieces to each portion; put on a buttered pan; take a mousse of salmon or bass (to each cup of crab meat four tablespoons mousse, two tablespoons sherry); stuff between each piece quarter inch thick; put the other piece on top and the crab meat on that; decorate around the edge with mousse of fish that is colored with lobster coloring, with a dot of mousse in the centre; cook on a buttered pan with some sherry, pepper, and salt — covered — from ten to twelve minutes. Place on slices of tomato or fried potatoes, or a foundation of potatoes with hollandaise sauce in the centre. Garnish with crab claws all around and parsley. Serve for lunch or supper. Stuffed Fillet of Pompano with Crab a la Ericsson Hammond Filet de Pompano farci de Crabe, a la Ericsson Hammond