The Swedish, French, American cook book

Soak the herring for about four hours; open; take out all bones and remove skin; cut the herring in fillets; then leave in vinegar, with bay leaves, whole peppers, and some sliced raw onions, for about two hours. When ready to serve, cut in small strips across the herring. Serve in a dish — with part of the vinegar on — with some baked potatoes. Salt Herring ( Hareng sale) a la Mayonnaise Take a salt herring; wash, scale, and clean; bone and skin; put in a bowl with some vinegar, whole peppers, and bay leaves; let stand from four to eight hours; when done, press the fillets out very thin, and roll; arrange on thick slices of boiled potatoes. Garnish with hard-boiled eggs and parsley all around. Serve with mayonnaise dressing in the centre. Fried Fresh Herring in Paper a la Bearnaise Hareng frais, frit en Papilotte, a la Bearnaise Select a nice fresh herring; scale, clean, and wash well. Put on a sheet of paper; sprinkle with pepper and salt; put a piece of butter inside the fish; twist the paper all around in an oblong half moon shape; put the paper bag in hot fat and cook for about ten minutes. When done, lift it carefully on to a broiler; let it drain for a few minutes; then place on a platter; garnish all around with halves of tomatoes — scooped out, set on thin slices of lemon, and filled with bearnaise sauce. A little handle of green pepper can be put in each tomato to make it look fancy. Garnish with parsley and serve for dinner. SARDINES ( Sardines ) Sardines with Sweet Potatoes and Butter a la Naemia Sardines aux Patates et au Beurre, a la Naemia Select long sweet potatoes; put in water with salt; boil until soft; leave until cold; remove skins, cut in slices lengthwise three-quarters of an inch in thickness; cut out with an oblong fluted cutter the length of the sardine; scoop the slices out in the centre making it look like a boat; put on a pan with butter; leave in oven until very hot; fry the sardines in butter; glaze with a brown glaze flavored with anchovy paste; put one sardine on each slice; make mashed potatoes of the trimmings; decorate all around through a fancytube; put in oven for a few minutes; take out, decorate around the sardine with a strip of cream sauce in shape of a fish with a dot of cream sauce and truffle for an eye. Serve on a hot platter with beurre sauce and chopped parsley. Broiled Sardines on Toast with Butter a la Gimo Sardines grillees sur Roties au Beurre a la Gimo Put sardines on a broiler, broil until hot; glaze with a hot brown glaze made from stock, kitchen bouquet, lemon juice; thicken with one tablespoon cornstarch to each cup stock; place the sardines on an oblong thin slice of toast — two on each piece if small, if large, one; pour melted butter around ; sprinkle with chopped parsley ; decorate with a strip of cream sauce all around, forming a head with a dot in the centre and a dot of truffle on top for an eye; garnish with lemons and tomatoes. Serve very hot. Stuffed Sardines with Shrimps a la Hollandaise Sardines farcies de Crevettes, a la Hollandaise Skin and bone the sardines; put on a buttered pan; stuff with shrimp mousse; decorate with the mousse that has not been col- SHELL-FISH LOBSTERS ( Homards )