The Swedish, French, American cook book

put all the dark part away, just taking the very whitest part [the dark part can be used for croquettes or chops]; stir the halibut fine in a pan; add to that six tablespoons dissolved Cox’s gelatine, two teaspoons lemon juice, cayenne pepper, salt, a squeeze of onion, a few drops of Worcestershire sauce, three table¬ spoons mayonnaise dressing, one tablespoon sherry, half cup whipped cream. Mix all together, and then add carefully another cup of whipped cream. Fill the mould through a paper bag, being careful not to disturb the decoration; leave on the ice until cold; when cold, turn out; garnish with white chopped aspic around some lettuce leaves placed in the centre, and fill with cold aurorian sauce; quarters of lemons, on thin slices of tomato around, will improve the looks of the dish immensely. In between the tomatoes have the chopped aspic. Halibut (Fie tan) a la Mayonnaise When boiled halibut that has been left over is at hand this is a delicious dish to be made up. Remove the skin; take flakes from the halibut all the same size; leave on a broiler and spread with mayonnaise dressing all around. Glaze with white aspic and then decorate with the design of a branch on top of each. Serve on slices of tomatoes, or any kind of a foundation green or white, with mayonnaise or cold aurorian sauce in the centre. Can also be served with the salad. Garnish with lettuce leaves all around. Halibut (Fie tan) au Chaud-froid Take two cups of cooked halibut; put in a saucepan and mash fine with a spoon; add a teaspoon of anchovy paste, a few drops of Worcestershire sauce, a squeeze of onion, pepper and salt to taste. Mix all this well together; add six tablespoons of dissolved Cox’s gelatine and four tablespoons whipped cream. Take a tablespoonful of the mixture and put on a pan or platter pointed at each end and wide in the centre the shape of a half egg; leave in the icebox until cold; when cold put on a broiler and chaudfroid. [See recipe: Sauce a la Chaud-froid.] Glaze with white aspic and decorate with a daisy on each and a strip all around made from the sauce that has been colored with the kitchen bouquet or anchovy paste. Serve on green foundation with the Russian dressing in the centre and all around. Decorate the foundation with roses cut from radishes, and parsley. A cold dish for dinner or luncheon. Can also be served with the salad. SALMON (Saumon) Its size and the excellence of its rich and characteristically flavored flesh make salmon the most highly esteemed of game fishes. Salmon may be had all the year round. It varies in weight from three to thirty pounds; but one weighing between ten and fifteen pounds is the best, because if it is very large the flesh gets soft and coarse. Salmon, like Halibut, may be used in many different ways, including delicious cold dishes, etc., as the following recipes will show. Salmon is one of the finest fishes for mousses, timbales, souffles, quenelles, etc. Mousse of Salmon a la Ericsson Hammond Mousse de Saumon a la Ericsson Hammond One and a half pounds salmon, whites of three eggs, cream and milk enough to make the mousse the right consistence, pepper, salt, two tablespoons sherry, red and salmon coloring to make it the shade of salmon.