The Swedish, French, American cook book

[See recipe: Mousse of Pike.] Butter timbale cups well; decorate with strips from Spanish pepper, then daisies, branches, and roses made from truffles. Fill with the mousse; cook in hot water in oven for eight to ten minutes — well covered. Serve with su¬ preme sauce all around. Garnish with parsley. Souffle of Pike ( Brochet souffle) [See recipe: Mousse of Pike.] Take small double moulds; butter them; decorate one side with truffles — a branch, daisy, or any design that is desired; fill mould with mousse; put together; cook in hot water from seven to ten minutes — well covered. When done, turn out on a paper doily or napkin; garnish with parsley and lemon. Serve with hollandaise sauce for dinner or luncheon. Boiled Pike ( Brochet bouilli) a la Europeenne Scale, wash, and clean the pike well; curl, by putting a toothpick through the head and tail; tie with string; put on drainer in fish kettle (with sufficient water to cover it), with some bay leaves, whole peppers, and sliced onion; let simmer for about fifteen minutes; then remove carefully onto a platter, put some French fried marbles of potato in the centre; garnish with lemons around and parsley in mouth of the fish. Serve with cream horseradish sauce. Fricasse of Pike (Brochet fricasse) Scale, wash, and clean the pike; cut in pieces about two inches across; put in a pan with sufficient water, pepper, salt, and bay leaves; let simmer slowly for ten to fifteen minutes; in the mean¬ time, cook some little shallots and scooped-out carrots and pota¬ toes; remove fish carefully from pan on to the platter it is going to be served on; then put in a pan a tablespoon butter, a heaping tablespoon flour, one and a half cups of the liquid from the fish; beat the sauce until nice and creamy; add one teaspoon Worcestershire sauce, teaspoon lemon juice, one tablespoon sherry. Then add half a cup cream. Put the vegetables that have been cooked — potatoes, onions, carrots — all around the fish on a platter; add two tablespoons chopped parsley to the sauce and pour sauce over the fish and vegetables. Garnish with parsley. Serve as a fish dish for dinner. Stuffed Pike with Shrimps a la Princesse Brochet farci de Crevettes, a la Princesse Take a pike; split on the side; wash and bone well; fill with the shrimp filling; turn fish over in pan; sprinkle with pepper and salt and put some sherry in the pan; cook in oven — well covered — from fifteen to twenty-five minutes, according to size of the fish; take out and glaze with a brown glaze; make an eye of lemon and truf¬ fle. Garnish with unpeeled shrimps all around, and parsley. Serve with meuniere sauce for dinner. Shrimp Filling. One and a half pounds cooked shrimps, well ground; add to one cup of shrimp mousse, made out of raw shrimps, three tablespoons sherry, pepper, salt, half a cup cream. Mix all together. COLD DISHES OF PIKE Pickled Pike ( Brochet marine) a la Octavious