The Swedish, French, American cook book

How to Make It. Select the small eggs, cook for ten min¬ utes, leave in cold water until cold. Remove the shell carefully not to break or crush the egg. Cut the egg on the side where the white is thin. Scoop out the yolks carefully, not to break the white. Leave the white in cold water until ready to use. In the meantime chop the salmon very fine, leaving a thin piece out for decoration. Mix the salmon with the yolks that have been pressed through a fine sieve. Add the pepper (no salt as the salmon might have sufficient salt to flavor) ; last add the cream. Take the whites out of the water; leave on a clean cloth to drain; and stuff. Put each egg on a little oblong piece of bread, the same size as the egg, with the stuffed side down. Glaze each with the plain dissolved Cox’s gelatine by dipping the finger in the gelatine and rubbing over the egg. Decorate with a strip of salmon pressed very thin and cut one-quarter of an inch wide, across each egg and on each end with a piece of salmon cut with a very small round cutter. Decorate with cream-colored green all around the salmon through a small paper tube. Leave on ice to get cold. Garnish with parsley. Serve before the soup. Smoked Salmon a la Victoria, for Eight Persons Saumon fume a la Victoria Three-quarters of a pound salmon, two cups whipped cream, six tablespoons dissolved Cox’s gelatine, pinch pepper, truffles, white of egg, and chopped parsley for decoration; some aspic. How to Make It. Glaze butterfly moulds with aspic and deco¬ rate with truffles, white of egg, and chopped parsley; glaze again. Line with salmon that has been pressed out very thin, and fill with the chartreuse of salmon. Filling. After the moulds have been lined, chop the salmon that is left very fine. Put in a saucepan on ice; add one cup whipped cream, then the gelatine and pepper. Stir until commencing to thicken; add the second cup of cream very carefully. Fill the moulds very full; leave in the ice box until ready to serve. Dip the moulds in lukewarm water; turn out on a thin slice of buttered bread. Trim all around the victorias neatly; garnish with pars¬ ley. Serve before the soup. Smoked Salmon a la Dewey, for Eight Persons Saumon fume a la Dewey Eight slices of bread, half a pound smoked salmon, half a cup whipped cream, one tablespoon dissolved Cox’s gelatine, pepper, salt, butter, and truffles for decoration. How to Make It. Butter the bread and put a thick slice of salmon on each piece of bread cut out in the shape of a heart with the heart cutter. Decorate with cream mixed with gelatine all around the edge through a fancy paper bag and a dot in the centre. Decorate with little dots of truffle all around on the cream, and a diamond of truffle in the centre. Garnish with parsley. Serve before the soup. Smoked Salmon with Eggs a la Charlotte, for Four Persons Saumon fume aux CEufs, a la Charlotte Half a pound smoked salmon, three tablespoons good butter, four hard-boiled eggs, pinch cayenne pepper. How to Make It. Put charlotte moulds in a pan on ice. Glaze with a tomato aspic. Cut salmon in nice slices and line half the mould with the salmon lengthwise and the other half with the hard-boiled white of eggs cut very thin. Drip little aspic on and fill.