The Swedish, French, American cook book

Egg with Anchovy ( CEuf a l'Anchois) a la Rennison Three eggs, two teaspoons anchovy paste, three tablespoons dissolved Cox’s gelatine, one tablespoon butter, one cup whipped cream, pepper and salt to taste. How to Make It. Boil the eggs for twelve minutes; leave in water until cold; remove the shells; cut in halves lengthwise; scoop out the yolks; leave the whites in cold water until ready to use; then fill; place on slices of bread same size as the eggs that have been spread with the yolks, butter, and one teaspoon anchovy paste mixed. Turn stuffed side of egg down to the bread; glaze with a tomato anchovy glaze; decorate all around with a strip of whipped cream through a small paper tube with a dot in the centre and a diamond of truffle on the top; garnish with parsley. Serve before the soup. Filling. Put the gelatine in a saucepan; add the rest of the anchovy paste, pepper, and salt; mix well; then carefully add the whipped cream. When it commences to thicken, fill the egg. LOBSTER ( Homard ) Grape Fruit with Lobster a la Mayonnaise Pomelo au Homard , a la Mayonnaise Cut the grape fruit in halves; cut the centre out; remove all the seeds carefully. Remove the meat from the.grape fruit by slipping the knife around and cutting the skin between quarters. Remove every other piece of the meat, and in place of it put a piece of the lobster meat and in place of the seeds put mayonnaise dressing. Decorate with colored mayonnaise; garnish with the small lobster claws around. Serve on a napkin with parsley in the centre. Appetizer for luncheon or dinner. If sufficient lobster at hand shred it, add the mayonnaise dressing, put in the centre instead of the plain mayonnaise. Biscuit of Lobster with Oyster Crab, for Eight Persons Biscuit au Homard et au Crabe d’Huitre A half pint of oyster crab, small lobster, a half pound mushrooms, four shallots, one tablespoon butter, one tablespoon mayonnaise dressing, lemon juice, pepper, salt, pinch mustard for seasoning to taste. How to Make It. Peel and cook mushrooms in water, pepper, salt, and two tablespoons sherry for fifteen minutes; when cold, take out eight button mushrooms and chop the rest of them very fine. Chop the shallots; put in little butter and fry. Put your cooked lobster meat through the machine once. Stir the butter to a cream; add the lobster to the butter, then the fried shallots and the chopped mushrooms; flavor with pepper, salt, and mustard; spread on round pieces of buttered toast. On top of each, put in the centre one of the mushrooms that were left for decoration. One glazed white and one brown alternately. Place all around on the toast the oyster crabs that have been cooked for four minutes in water flavored with lemon juice, a little sherry, pepper, and salt. Garnish with lobster claws and parsley. Serve before the soup. Lobster with Mayonnaise a la Charlotte, for Six Persons Mayonnaise au Homard, a la Charlotte One cup ground lobster, four tablespoons mayonnaise dressing, four tablespoons dissolved Cox’s gelatine, pinch mustard, pepper and salt to taste, two tablespoons milk, two tablespoons whipped cream.