The Swedish, French, American cook book

How to Make It. Slice sturgeon very fine; spread in pieces, three inches long and one and one-half inches wide, on a board. Put a thin layer of mayonnaise dressing that is mixed with the gelatine and the trimmings of the sturgeon chopped very fine. Season with salt and pepper to taste; put a strip of Spanish pepper at one end and start to roll at that end so that the pimentos come in the centre of the roll. When ready, put on a broiler; glaze with aspic; decorate with a wide strip of truffle, lengthwise, and three bands of Spanish pepper across. Serve on buttered slices of bread, for luncheon or dinner, before the soup. Trout with Wine ( Truite au Vin) a la Mathilda Cut in pieces two and one-half inches long trout that has been cleaned. Boil one cup vinegar, one half cup water, one cup Rhine wine, three onions, two carrots, and two bay leaves; let simmer for half an hour. Put the trout in it; then let simmer for ten to fifteen minutes, very slowly, with a tight cover; pepper and salt to taste and add one half cup more of Rhine wine. Leave in the juice until cold; then take the pieces of trout; put on a broiler; glaze with aspic; decorate on a bias with colored cream or stirred butter. Put on pieces of toast or buttered bread on a platter on a folded napkin. Garnish with lemon and parsley (may also be served with vinaigrette sauce, as a cold fish dish). Smoked Sturgeon ( Esturgeon fume) a la Gustaf Select well-smoked sturgeon; cut in thin slices, and press out. Glaze waldorf moulds with aspic; decorate with a strip of Spanish pepper all around; glaze again; line with a slice of sturgeon, and fill. Filling. Threetablespoons chopped sturgeon, three tablespoons dissolved Cox’s gelatine, three tablespoons mayonnaise dressing, one tablespoon pimentos cut in small dices, three-quarters cup whipped cream. Stir part of the cream, gelatine, and mayonnaise dressing together; add pimentos and the rest of the cream; leave on the ice. Turn out on slices of buttered bread, putting a paper frill in each. Garnish with lemons and parsley. Serve as appetizer. Sturgeon Sandwich with Tomatoes a la Erick Sandwich a V Esturgeon aux Tomates, a la Erick Take round pieces bread; spread with butter that has been stirred with some anchovy paste; put a thin slice sturgeon on top; trim, making all the same size; put on top a thin slice of tomato that has been peeled (the edge of the sturgeon must show all around); then on top a thin slice of hard-boiled egg. Decorate with stirred butter, dots of it all around the tomato. Garnish with parsley. Serve as an appetizer for luncheon or dinner. FRUITS {Fruits) Orange in Glasses {Orange en verre ) a la Russe Take oranges, cut in tiny dices; put in glasses and pour over them Russian dressing, with a slice of orange on the top. Decorate with a diamond of truffle in the centre and a strip of cream around, through a paper tube. Arrange glasses on platter. Serve ice cold, before the soup. Glazed Apple with Orange a la Ericsson Pomme Glacee a V Orange, a la Ericsson