The Swedish, French, American cook book

Take two or three nice-sized cucumbers, not too large, all even size, according to the number of people to be served. Peel the cucumbers first, then peel with the French fluted knife; cut a little slice from the side of the cucumber; scoop out with the potato scoop, leaving only a thin shell; put in water with a little salt and let simmer slowly until it becomes nice and glossy — about ten to twelve minutes — well covered; leave in the juice until cold. When cold, remove the cucumbers from the water, carefully, so as not to let them break. Stuff with the mousse of mock fausse pate de foie gras [see recipe: Mousse of Mock Pate de Foie Gras a la Gimo]. Glaze with white aspic; serve on lettuce leaves; cut the cucumber in three or four pieces on a bias — place one a little lower than the other, to make it look artistic; garnish with chopped aspic and lettuce leaves. Serve with any kind of salad for luncheon or dinner. Mousse of Mock Pate de Foie Gras a la Hammond Mousse de Fausse Pate de Foie gras a la Hammond Glaze small individual fluted high moulds that are pointed at the bottom and wider at the top in the shape of a pyramid when turned out; decorate these moulds with cooked white of eggs and truffles alternately, leaving a round slice of truffle at the bottom with a strip of the white of cooked egg around; then glaze again; fill with mousse of mock pate de foie gras [see recipe: Mousse of Mock Pate de Foie Gras a la Gimo]; pour some aspic on top of the mould so the form will be full; leave in the icebox until cold and ready to serve. Dip in warm water; turn out on slices of tomatoes. Serve in the form of a ring on a platter with a heart of lettuce in the centre; garnish all around with chopped aspic and lettuce leaves. Just before serving, pour some French dressing right over the leaves. Serve as a complete salad dish for luncheon or dinner. Mock Pate de Foie Gras a la Charlotte Fausse Pate de Foie gras a la Charlotte Glaze charlotte moulds with white aspic and line them with cream — to one cup of cream, two tablespoons dissolved Cox’s gelatine and salt to taste; then fill with the mock pate de foie gras [see recipe: Mock Pate de Foie Gras}; put cream on top; leave on the ice until ready to serve. Dip in warm water; turn out on a green foundation decorated with roses of radishes and chopped aspic; serve in the centre any kind of salad that has mayonnaise dressing. Garnish with lettuce leaves. Mousse of Mock Pate de Foie Gras a la Chaud-froid V [ Mousse de Fausse Pate de Foie gras. Sauce Chaud-froid Make a mousse [see recipe: Mousse of Mock Pate de Foie Grasala Gimo];leave on ice;before itgets hard take spoonfulsof the mousseof mock pate and put on a platter the shape of a half egg all the same size; leave in icebox until cold. When cold, put on a broiler and chaud-froid with the white chaud-froid sauce; decorate with a large diamond of truffle in the centre; glaze with some white aspic; put on a green foundation with any kind of salad in the centre that has mayonnaise dressing, and garnish around with chopped aspic and lettuce leaves, quarters of tomatoes, etc., according to taste. Serve as a complete salad dish for luncheon or dinner. Mousse of Calf’s Liver in Aspic a la Parisienne Mousse de Foie de Veau en Aspic, a la Parisienne