The Swedish, French, American cook book

How to Make It. Put milk in a saucepan; add the gelatine, pepper, salt, mustard, and the lobster. Color a trifle with the lobster coloring or with the Burnett’s orange and red coloring, so that it is the shade of lobster. Stir on the ice until thickened. Add the mayonnaise, very carefully, and, last, the whipped cream. Fill the charlotte moulds that have been glazed with aspic. Leave on ice until ready to serve; turn out on buttered bread the size of the mould, decorate with a strip of whipped cream all around with a dot of the cream in the centre and a diamond of truffle on top. Garnish with parsley and lobster claws. Lobster with Tomato and Anchovy a la Theresa, for Eight Persons Homard aux Tomates et a 1’Anchois, £ la Theresa One head of lettuce, four large tomatoes, a half cup mayon¬ naise dressing, one teaspoon anchovy paste, pepper, salt, and mus¬ tard for seasoning, eight round pieces toast, one cup chopped lobster. How to Make It. Select the nicest leaves of the lettuce; trim the stem by cutting away the leaf just a little. Flatten it out; place on a round slice of buttered bread; put on top of the lettuce leaf an inch-and-a-half-thick slice of tomato that has been peeled and scooped out and sprinkled with fine-chopped parsley and filled. Mix part of the mayonnaise dressing with the anchovy paste; add to the lobster; season to taste; fill each ring of tomato and put on the top of each a teaspoonful of the plain mayonnaise that is left. Decorate with a diamond of truffle on the top and stick one of the lobster claws from the side of the tomato to join the stem of the lettuce. Garnish with the heart of the lettuce in the centre and the sandwiches all around. Serve before the soup. Lobster Biscuit a la Edla Dolgren, for Eight Persons Biscuit au Homard, a la Edla Dolgren One cup cooked ground lobster, one tablespoon butter, pepper, salt, a half teaspoon anchovy paste, one tablespoon mayonnaise dressing. How to Make It. Slice the bread very thin with the small, round biscuit cutter, two pieces for each portion; stir butter to a cream; add the lobster, the anchovy paste, then the mayonnaise; stuff the two slices of bread and put one on top of the other; cover with a chaud-froid of mayonnaise. Decorate with a large diamond of truffle in the centre; color two tablespoons of the chaud-froid of mayonnaise with anchovy paste and decorate with a strip around, through a paper tube. Garnish with parsley and lobster claws. Serve before the soup. Tomato Aspic with Lobster a la Octavious Aspic de Tomate au Homard, a la Octavious Glaze little ring moulds with tomato aspic that has been colored the shade of a tomato; sprinkle with chopped parsley; fill with the aspic; leave on the ice until ready to serve. Take cooked lobster meat, cut in small dices, also some capers; if large, cut in halves or four; if small, leave whole; mix the capers and lobster together with some mayonnaise dressing; pepper and salt to taste; fill in the centre of the ring that is served on a round thin slice of buttered bread. Garnish with chopped truffles on the top, lobster claws all around, and parsley. SHRIMPS ( Crevettes ) Shrimps with Anchovy a la Charlotte Crevettes aux Anchois a la Charlotte