The Swedish, French, American cook book

When serving, turn out on a green spinach mayonnaise foundation, and in the centre pour aurorian sauce and decorate with lobster claws raised in between each charlotte and (if sufficient claws) all around. Garnish with some chopped aspic in between the lobster claws. Serve with the salad or as a cold dish. Timbale of Lobster ( Homard en Timbale) a la Hammond Cook the lobster [see recipe: Boiled Lobster]. When cold, break the shell and remove the meat; shred in small pieces for the filling; save the hard part of the meat from the claws for the deco¬ ration. Make an aspic of lobster, flavor strongly with sherry. Glaze with the aspic a timbale cup or small individual ones and decorate with the meat from the claws cut in very thin slices across; begin at the top with the largest pieces and go around putting one close to the other; take the next size, which is a trifle smaller than the first; the second row must rest half on top of the first. Repeat this over and over until the mould is covered, every row smaller than the preceding one. This is not difficult to do as the claws of the lobster are narrower at the tip than at the other end. Glaze the mould again, then fill with the shredded lobster, one layer of lobster, then one layer of aspic, then one of lobster, and one of aspic; repeat this until the mould is full; leave on the ice until ready to serve. Dip in lukewarm water, turn out on a macedoine founda¬ tion of aspic; garnish with the lobster claws around and roses of radishes alternately. Serve with a cold aurorian sauce as a cold dish or as a salad, garnish with lettuce leaves. Timbale of Aspic of Lobster a la Gimo Aspic de Homard en Timbale, a la Gimo Cook a large lobster, prepare a nice lobster aspic, [see recipe: Lobster a la Charlotte] flavor with wine and season with cayenne pepper and salt. Put fancy timbale cups in chopped ice, glaze the cups with the white aspic, then decorate with a large diamond or star of truffle at the bottom; fill about a quarter inch with white aspic, then fill with a half inch of the lobster aspic that has been colored the shade of lobster with the orange and red coloring; put a piece of the meat of the tail or large claw into the timbale, cover with the colored aspic, let stand until cold. When settled, decorate around with a strip of cream that has been colored green and then fill with the second filling. Shred the rest part of the lobster very fine; to one cup of the lobster add half a cup of aspic, put that on top, let stand until ready to serve. Dip in lukewarm water, turn out on a paper doily, garnish with lettuce leaves and the small lobster claws, all around. Serve with aurorian sauce as a cold dish or with the salad. SHRIMPS ( Crevettes ) The shrimp is a most excellent shellfish and can be had all the year round, but is at its best during the cold months. Shrimps can be used in many different ways in place of lobster. Shrimp Mousse ( Mousse de Crevettes ) a la Europeenne Take one and a half pounds of raw shrimps (not weighing them with the heads); wash and peel shells off; put in meat chopper; let come through the machine; adding whites of three eggs at separate times. After putting it through the machine about six times, beat