The Swedish, French, American cook book

cup of the mousse three tablespoons of very fine-chopped truffles and some whipped cream; fill each mould in the centre with this; close the moulds together, put in hot water and cook for eight to twelve minutes — well covered. When done, arrange on a paper doily. Serve with lobster newbourg sauce. Garnish with the claws all around and parsley. The head shell can also be raised in the cen¬ tre of this dish with the sauce served all around on the platter. Entree for dinner or luncheon. Souffle of Lobster with Truffle Sauce a la Eva Homard souffle. Sauce aux Truffes, a la Eva Decorate closed individual moulds the same way as for Souffle of Lobster with Truffles a la Walde; fill moulds with the lobster mousse [see recipe: Mousse of Lobster]; close moulds and cook in ovenfrom eight to twelve minutes — well covered;turnouton aplatter on a paper doily or napkin and serve with the truffle sauce in a sauce¬ boat. Garnish the dish with lobster claws and parsley. Entree for dinner or luncheon. Stuffed Cucumber with Mousse of Lobster a la Breta Concombre farci de Mousse de Homard, a la Breta Select nice young large cucumbers; peel with the fluted knife; cut a space on one side three inches long and one inch wide; re¬ move the piece and scoop out all the seeds and inside of it with the small potato scooper, leaving a thin shell; put the cucumber in a pan with some water and a little salt to cook; when cooked, leave in the juice until cold; remove carefully on to a buttered pan; fill with lobster mousse [see recipe: Mousse of Lobster]; put the cover on that has also been cooked, turning the cucumber upside down, the cover down and the uncut side up. Rub some white of egg from one end of the cucumber to the other and on top of that put a row of chopped truffles. Put in oven with some water and sherry in the pan; cook from eight to ten minutes — well covered. When done, arrange cucumbers carefully on a platter, on a bias, leaving one a little lower than the other, for artistic effect. Cut each cucumber on a bias — if large, in four pieces, and if small, in three. Garnish with lobster claws and parsley. Serve with a lobster, supreme, or allemande sauce, flavored with sherry. Mousse of Lobster a la Waldorf Mousse de Homard a la Waldorf Two cups lobster, two eggs, six spoons cream sauce, two spoons sherry, two spoons cream, cayenne pepper, and salt. 110 THE SWEDISH, FRENCH, Grind cooked lobster through machine about six times. Add cream sauce, egg and sherry, pepper and salt. Beat very fast; last add the cream; color with orange and red coloring; butter and decorate small chop moulds with truffles and whites of eggs; fill with the mixture; cook in hot water in oven twelve minutes — un¬ covered. Arrange on a green foundation with the decorated lobster placed on a crouton of bread in the centre. Garnish with lobster claws and parsley. Serve with a lobster newbourg sauce. En¬ tree for dinner. Mousse of Lobster ( Mousse de Homard) a la Baltimorienne