The Swedish, French, American cook book

To one cup crab meat add whites of two eggs, three spoons cream sauce, little squeeze of an onion, pepper and salt to taste. First cook crab fifteen to eighteen minutes; leave in water until cold; then carefully remove the meat, free from shells. Shred the meat. Mix crab meat, eggs, cream sauce, onion juice, pepper, and salt. Butter a ring mould well and decorate with strips of cooked carrots across and then daisies and branches . (or any design wished) of truffles. Fill the mould; hammer it down against the table so that it is well packed; put in a pan of hot water; cook from eighteen to twenty-five minutes in a slow oven— uncovered. When done, turn out and serve with a hollandaise sauce in the centre. Garnish with the claws, parsley, and lemon all around. Timbale of Crab ( Crabe en Timbale ) a la Hollandaise [See recipe: Mousse of Crab a la James Gilliland.] Butter timbale cups well with good butter and decorate with truffles and cooked carrots any design desired; fill with the crab mousse; cook in hot water in the oven from sixteen to eighteen minutes — uncovered. When done, turn out on a platter and serve with a hollandaise sauce all around. Garnish with the claws, parsley, and lemon. Serve for luncheon. Crab Mousse ( Mousse de Crabe) a la Waldorf [See recipe: Mousse of Crab a la James Gilliland.] Butter chop moulds well and decorate with truffles and cooked carrots — any design desired; fill with the crab mousse; cook in oven from ten to twelve minutes — uncovered. When done, turn out on a green foundation with hollandaise sauce in the centre and a paper frill in each chop. Garnish with crab claws and parsley. Souffle of Crab ( Crabe Souffle) a la Ericsson Hammond Butter charlotte moulds. Decorate with truffles and cooked carrots. Spread with mousse of striped bass; fill with crab meat. To one cup of the crab meat one tablespoon melted butter, some onion juice, pepper, and salt; put two moulds together; put in a pan in some hot water; cook in oven from six to eight minutes — well covered. Turn out on a paper doily or napkin; serve with a hollandaise or bearnaise sauce; garnish all around with claws, pars¬ ley, and lemon. r - _ « Souffle of Crab with Spinach a la Octavious Crabe souffle aux Epinards, a la Octavious Butter little souffle moulds and decorate with daisies and branches of truffles. Coat half with fish mousse and half spinach mousse. Fill with crab meat, one tablespoon of butter, melted, to one cup of crab meat, pepper and salt, and a little onion juice. Fill the mould and close; cook in hot water eight minutes — covered. Garnish with crab claws, lemon, and parsley. Serve with hol¬ landaise or bearnaise sauce. Spinach Mousse. One cup fish mousse, one cup cooked, wellground spinach, mix well. Crab in Pastry Baskets a la Hollandaise Crabe en Corbeilles de Patisserie a la Hollandaise Make a little pastry basket from puff paste; roll puff paste out very thin; line the little fluted cake tins with the pastry, cutting it