The Swedish, French, American cook book

Decorate individual fancy fluted moulds — one strip, black, of truffles, then one strip, white, of cooked white of eggs, alternately — and at the bottom make rings of white of eggs and truffles every other one; and round according to the fluting; fill with the rich shrimp mousse; cook in hot water in oven for eight to ten minutes — well covered. Turn out on a spinach or white foundation; garnish with the shrimp raised in between each and all around, and with parsley. Serve with a rich hollandaise sauce in the centre. Croustades with Shrimps a la Newbourg Croustades aux Crevettes, a la Newbourg The croustades are made with two yolks and one white of egg, four tablespoons water, four tablespoons milk, four tablespoons flour, two tablespoons cream, some salt. Stir eggs and water to¬ gether; add the flour; work to a smooth batter; then add the milk and then the cream and salt. Have the croustade iron hot in the fat on the stove; wipe the iron dry; dip in batter (be careful that it does not go over the top of the iron); dip twice, then dip it in the boiling hot fat; cook until golden brown; then take the croustades off the iron — turning it bottom up, as it otherwise might get soggy from the fat; leave dry until ready to serve; then heat. Filling. Take one and a half pounds of shrimps; cook for twelve minutes in water, some salt, leave in the juice until cold; then peel — leaving enough for decoration around the platter and one for each croustade; cut the rest in small pieces; put in one cup of milk; add the shrimps; put on stove to simmer. When ready to serve take the yolks of four eggs; mix with half a cup cream, three spoons sherry, pepper, salt; add to the shrimps; shake the pan until it begins to thicken then add the small teaspoon of butter, and if it is very thick add a little drop of cream. Fill the croustades and arrange on a paper doily; have one hot, unpeeled shrimp hanging out from each croustade cup, and then (if sufficient shrimps) decorate around with unpeeled shrimps and parsley. Serve as entree for luncheon, dinner, or supper. Fried Shrimps ( Crevettes frites) a la Bearnaise Take nice large shrimps; wash well; remove shells; split in halves lengthwise; wash again — be careful not to leave any sand inside the shrimp; then leave them on a napkin to dry. Dip in egg and fresh bread crumbs and fry in very hot fat. Arrange on a paper napkin; garnish with cooked, unpeeled shrimps all around and with some small tomatoes that have been scooped out and filled with bearnaise sauce; sprinkle with parsley. Place on a slice of lemon with a little handle of lemon in each tomato and some parsley in the centre of the dish. Serve for luncheon or supper. Shrimp Pie ( Pate de Crevettes ) a la Supreme Line a pie plate with puff paste; fill with beans and put a cover of pastry on top; decorate with twisted strips of puff paste and a rosette in the centre from the pastry; bake in a moderately hot oven until well done and golden brown. When done, take off the cover and remove the beans. Have the crust very hot. Place on a platter and fill. Replace the cover. Garnish with cooked, unpeeled shrimps and parsley. Serve as entree.