The Swedish, French, American cook book

Glaze a curved or straight fish mould with the aspic; decorate the body with half moons of truffles, larger toward the head and smaller toward the tail; decorate the fins and tail of the fish with tiny strips of Spanish pepper; make two bands around the head and an eye of truffles and lemon; glaze again with the aspic. Have halibut that has been well cooked in water, salt, whole black peppers, and bay leaves, and leave in the juice until cold; break the halibut in pieces; fill the half mould with these pieces and then cover with aspic the height of the halibut; fill with the chartreuse of halibut; glaze on the top of the fish again; leave on ice until cold. When cold, turn out; garnish with chopped aspic and lemons all around, and parsley in the mouth of the fish. Serve as a cold dish with cold aurorian sauce or with the salad. Chartreuse of Halibut. Take one and a half cups ground halibut, five spoons of dissolved Cox’s gelatine, three tablespoons mayonnaise dressing; stir on ice until cold; add one cup whipped cream; carefully fill the mould. Halibut in Aspic with Spinach a la Europeenne Fletan en Aspic aux Epinards, a la Europeenne Glaze a curved or straight fish mould with the aspic; decorate the body with half moons of truffles, larger toward the head and smaller toward the tail; decorate the fins and tail of the fish with tiny strips of Spanish pepper; make two bands around the head and an eye of truffles and lemon; glaze again with the aspic. Have halibut that has been well cooked in water, salt, whole black pep¬ pers, and bay leaves and left in the juice until cold; break the halibut in pieces, fill the half mould with these pieces and then cover with aspic the height of the halibut; fill the mould with the second filling, and then cover with aspic on the top of the fish again; leave on ice until cold. When cold, turn out; garnish with chopped aspic and lemons all around, and parsley in the mouth of the fish. Serve as a cold dish with cold aurorian sauce or with the salad. Second Filling. One cup of very green cooked spinach that has gone through the machine four to five times, one cup of cooked ground halibut. Stir together in a saucepan in a bowl of ice; add six spoonfuls dissolved Cox’s gelatine, four tablespoons mayon¬ naise dressing, two tablespoons sherry, cayenne pepper and salt, and one cup of whipped cream. Fill the mould. Mousse of Halibut in Aspic ( Mousse de Fletan en Aspic ) Take one and a half pounds halibut; cook in a quart of water with some bay leaves, whole black peppers, and onion, and some salt, until it is done — about twenty to twenty-five minutes; simmer slowly. Leave in the juice until cold; remove the halibut; take two cups of the broth that the halibut has cooked in and two cups of tomato juice; add to that one large package of Cox’s gelatine, 5epper and salt, a speck of Worcestershire sauce, and the juice of a half lemon; put on the stove and clear with the whites of two.half-beaten eggs; when it comes to a boil it is done. Strain it through a thin cotton flannel or a thick cheesecloth; color the aspic slightly with kitchen bouquet, leaving part of it white for decoration. Glaze a ring mould; decorate with truffles, Spanish pepper, etc., any design wanted. Fill with chartreuse of halibut. Take the halibut,