The Swedish, French, American cook book

Timbales can be made in the same way and served with a hollandaise sauce, and are then called: Timbales of Shrimp a la Princesse, Sauce Hollandaise. Mousse of Shrimps with Spinach a la Princesse Mousse de Crevettes aux Epinards, a la Princesse Butter a ring mould; decorate at the bottom with truffles and the top with cooked white of egg, any design desired; fill the half of mould at the bottom with the princess mousse which is to one cup of raw shrimp mousse one and a half cups cooked ground shrimps; flavor with sherry, cayenne pepper, salt, the other half of the mould fill with the spinach, which is to one cup of the raw mousse one cup of cooked, finely ground spinach; put in hot water; cook in oven — well covered — from ten to eighteen minutes (according to size of the mould and heat of the oven). Turn out carefully on a paper doily, with a shrimp newbourg sauce in the centre; garnish around the platter with cooked, unpeeled shrimps and parsley. Timbales can be made in the same way. Souffle of Shrimps with Spinach a la Princesse Crevettes souffiees aux Epinards, a la Princesse Butter small double moulds; decorate one side with truffles, any design; fill [see recipe: Mousse of Shrimps aux Epinards a la Prin¬ cesse]; put two moulds together; put in hot water; cook in oven — well covered — from eight to ten minutes. Turn out on a paper doily, garnish with cooked, unpeeled shrimps and parsley. Serve with hollandaise sauce in a sauceboat at the side. Timbale of Mousse of Shrimps a la Honey-comb Mousse de Crevettes en Timbale, a la Rayon de Miel Cook macaroni in water and some salt; when done, put on a board to drain. Cut truffles in long strips, thread it into the hole of the macaroni, cut in thin slices across. Butter a large timbale mould in the shape of a bee-hive, line with the macaroni and fill with mousse of shrimps [see recipe: Shrimp Mousse]. Cook in oven in hot water — well covered — from fifteen to eighteen min¬ utes (according to size of the mould and heat of the oven); turn out on a paper doily, garnish with cooked, unpeeled shrimps all around and parsley. Serve with a hollandaise sauce. Entree for luncheon or dinner. Stuffed Cucumber with Shrimp Mousse a la Hollandaise Concombre fare i de Mousse de Crevettes, a la Hollandaise Peel cucumber with the French fluted knife, cut a piece off on the side, scoop out the cucumber with the potato scooper; put in a pan with some hot water, a little pepper and salt, and cook until tender; leave until cold. Fill with a shrimp mousse; decorate with a strip of chopped truffles lengthwise; put in oven and cook from eight to ten minutes — well covered. Serve with a hollandaise sauce. Garnish with parsley. Entree for luncheon or supper. covered — from eight to ten minutes. Arrange on a paper doily; put a green leaf in each. Garnish with cooked, unpeeled shrimps around and parsley. Serve with a hollandaise sauce. Entree for luncheon or dinner. Shrimp Mousse ( Mousse de Crevettes ) a la Sicilienne