The Swedish, French, American cook book

One and a half cups crab meat chopped very fine, two tablespoons dissolved Cox’s gelatine, four tablespoons whipped cream, mayonnaise dressing, one round slice of bread for each person. How to Make It. Add gelatine to the one cup crab meat that has been chopped; then add the whipped cream; flavor with lemon juice, pepper, and salt. Butter round slices of bread; make a heavy border of the mixture through a fancy tube around the bread; fill the centre with the crab filling; one half cup crab meat mixed with two tablespoons of mayonnaise dressing; spread with mayonnaise dressing on the top; decorate with truffles; garnish with parsley and crab claws. Serve as an appetizer. CAVIAR ( Caviar ) Caviar a 1’ Oskar, for Four Persons One cup whipped cream, three tablespoons dissolved Cox’s gelatine, two tablespoons caviar, cayenne pepper and salt to taste. How to Make It. Take small individual ring moulds; put on ice; glaze with uncolored tomato aspic; decorate on a bias with narrow strips of Spanish pepper; then glaze again, when the aspic has settled; fill; leave on the ice until ready to serve; dip in luke¬ warm water; turn out on round slices of buttered bread the same size as the caviar; place in the centre of each ring a teaspoon of fresh caviar. Garnish with parsley. Serve before the soup. Filling. Put one half cup of the cream in a saucepan on the ice; add the gelatine, pepper, salt, caviar; last add carefully the rest of the cream. Caviar ( Caviar ) a la Charlotte One cup whipped cream, three tablespoons dissolved Cox’s gelatine, two tablespoons milk. How to Make It. Mix gelatine and milk together; pour it care¬ fully into the cream. Line with the cream charlotte moulds that have been glazed with aspic; fill with caviar; cover with cream. Leave on ice; when cold, turn out on buttered bread spread with caviar. Put on the top a diamond of truffle glazed with a trifle of aspic. Garnish with parsley. Serve for luncheon or dinner, before the soup. Caviar ( Caviar ) a la Victoria One cup whipped cream, three tablespoons dissolved Cox’s gelatine, pepper, salt, two teaspoons caviar. How to Make It. Glaze butterfly moulds with aspic; decorate with Spanish pepper, truffles, and some chopped parsley. Mix the cream, gelatine, and caviar together and fill; turn out on bread that has been spread with thick caviar. Garnish with parsley. Serve before the soup. Caviar in Tomatoes ( Caviar en Tomates ) a la Prince Carl Select very tiny tomatoes; put in hot water and peel; cut a little hole at the top and scoop out, leaving just a thin shell. Roll in parsley; fill with caviar; serve on round slices of buttered bread or toast. Put in a handle of green pepper or lemon with a bow of white ribbon. Garnish with parsley. Serve before the soup. Caviar in Aspic ( Caviar en Aspic ) a la Hammond Glaze little ring moulds with aspic and sprinkle with chopped parsley; fill with aspic; spread a round piece of bread with butter and caviar; put another piece on top. Turn out a ring of aspic on each piece with caviar in the centre. Garnish with parsley and serve before the soup. Iced Caviar ( Caviar glace) a la New York