The Swedish, French, American cook book

Glaze charlotte moulds or any kind of plain individual moulds with clear tomato aspic; decorate with a branch or a rose of truffle, or any design desired; glaze again; then line the mould with the cream. To one cup of cream add three tablespoons dissolved Cox’s gelatine. Have ready one cup cooked chopped shrimps; add two tablespoons dissolved Cox’s gelatine, one table¬ spoon sherry, one teaspoon anchovy paste, and a half cup whipped cream. Put a small teaspoon of the shrimp mixture in each mould; cover with the rest of the cream that is left; leave on the ice until cold; when cold, turn out on buttered pieces of bread the size of the mould. Garnish with shrimps all around. Serve on a paper doily with parsley in the centre as an appetizer for luncheon or dinner. Shrimps in Tomato Aspic a 1’ Aurorian Crevettes en Aspic de Tomate, a l’Aurore Make a clear rich color of tomato aspic; put in a ring mould of a size according to the number of people to be served. If time per¬ mits, this mould can be decorated with daisies from hard-boiled white of egg and branch of truffles or any design desired. Fill the mould with the aspic; leave in the icebox until ready to serve; dip in lukewarm water; turn out on a paper doily. Have ready one to two pounds shrimps that have been cooked [see recipe: How to Cook Shrimps]. When cold, remove the skin, leaving some of the nicest for the decoration; then cut the shrimps in very thin slices, beginning from the thick part and going toward the tail. When ready, mix with some aurorian sauce highly flavored with lemon juice, cayenne pepper, and salt; fill the centre of the ring; put some more of the aurorian sauce on the top; sprinkle with finechopped parsley. Garnish all around with three angles of wellbuttered toast with a shrimp in between each. Serve on a paper doily as an appetizer for luncheon or dinner. Shrimps (Crevettes) a la Biscuit One pound shrimps, two even teaspoons anchovy paste, two table¬ spoons dissolved Cox’s gelatine, four tablespoons whipped cream. Copyright, 1918, by Mrs. Ericsson Hammond How to Make It. Cut round pieces of bread with a little hole in the centre — two pieces for each portion. Cook the shrimps [see recipe: How to Cook Shrimps]. When cold, peel; let part of them go through the machine about twice; add anchovy paste, gelatine, then whipped cream. Put a tablespoon of the mixture on slice of bread; put the other slice of bread on top; make nice and smooth all around, each piece exactly like the other; they should be about one and one-half inches in height. Put on a broiler, chaud-froid with a white chaud-froid sauce; garnish all around with some of the sauce that has been colored with some anchovy paste, and in the centre put a shrimp that has been peeled a little at the end, hanging down on one side of the biscuit. Place on a paper doily. Garnish with lemon and parsley. Serve as an appetizer. Shrimps with Tomato a la Ericsson Hammond Crevettes aux Tomates a la Ericsson Hammond One pound shrimps, three tablespoons dissolved Cox’s gelatine, cayenne pepper, salt, four tablespoons whipped cream.