The Swedish, French, American cook book

Make the same mixture as for the cutlets; put tablespoonfuls on a platter; let stand until cold; then form in the shape of a croquette — thick in the centre, pointed at ends; roll in egg then in fresh bread crumbs and fry in very hot fat. Leave in oven for two or three minutes after they are fried, as, otherwise, they may not be hot quite through. Arrange on a paper napkin; garnish with parsley and cooked, unpeeled shrimps all around. Serve with supreme sauce in a sauceboat at the side. Shrimps in Potato Baskets a la Poulette Crevettes en Corbeilles de Pomme, a la Poulette Wash one and a half pounds shrimps; put in hot water with some salt; boil for twelve minutes; leave in the juice until cold; peel — leaving a few unpeeled for decoration; cut the largest ones in halves across. Put in a saucepan; put one and a half cups milk on the stove to boil; put one tablespoon butter in a saucepan; add two tablespoons flour; add the hot milk; beat until creamy; add the shrimps, then the yolks of two eggs mixed with half cup cream. Shake the pan until thickened; add juice of a lemon, pepper and salt. Serve in Victoria potato baskets. See recipe. Garnish with parsley and cooked, unpeeled shrimps. Supreme of Shrimps in Spinach Mousse a la Bayes Supreme de Crevettes en Mousse d’ Epinards, a la Bayes Butter and decorate a ring mould with white of egg and Spanish pepper; fill with the spinach mousse. Wash and clean spinach free from sand; put in boiling water with some salt and a little baking soda, until it boils. Skim it up in a colander. Squeeze all the water off. Let go through the machine three times. To one cup spinach three tablespoons cream sauce, one egg, pepper, salt. Fill the mould; cook in hot water from twenty-five to thirty minutes — uncovered. Turn out on a paper doily; fill in the centre with a supreme of shrimps [see recipe: Shrimp Pie a la Supreme]. Garnish with cooked, unpeeled shrimps all around. Serve as a fish entree. COLD DISHES OF SHRIMPS Shrimp Aspic ( Aspic de Crevettes ) Shrimps can be prepared in similar ways as lobster. Wash shrimps; put in hot water with some salt; boil for twelve minutes; leave in the juice until cold. Take three cups of the juice that the shrimps have been cooked in; one cup tomato juice; add one large package of Cox’s gelatine; clear with one to two whites of eggs (half beaten) and part of the shell, cayenne pepper, and salt. Put through a cotton flannel to drain. This aspic is used for many different kinds of cold dishes and garnishing of cold dishes. Shrimps ( Crevettes ) a la Charlotte Take small charlotte moulds; put on top of the ice and glaze with shrimp aspic; decorate with truffles — branches or daisies or any design that is desired. Then make the filling. Take one and a half cups of ground shrimps, five spoons of dissolved Cox’s gelatine, three tablespoons mayonnaise dressing, some red and orange coloring to make it the shade of the shrimps; stir on ice until cold; add one cup whipped cream; fill the moulds; leave on the ice until ready to serve. Turn out on a foundation of the shrimp aspic; decorate with unpeeled shrimps in between each charlotte, and all around if sufficient shrimps, and with some chopped aspic. Serve with a cold aurorian sauce in the centre as a cold dish, or with the salad for luncheon or dinner.