The Swedish, French, American cook book

Put the fish through the machine five or six times, adding the whites of eggs carefully when putting it through; then press it through a very fine strainer; put in an enameled saucepan and stir on ice. When cold begin to add the cream and milk slowly; when half of the cream and milk (about a quart of cream and milk together) has been put in, then add pepper and salt [do not add the salt too soon as the mousse will get too hard]. Take a teaspoonful of the mousse and put in hot water and try; be careful not to make it too soft as then it will not hold together. If it is too hard, add more cream and milk. Try again and again, adding cream and milk until of the right consistence. Thread a ring mould with white of egg; decorate with daisies and branches of truffles; fill with the mousse. Put in hot water; cook in the oven for ten to twelve minutes — slowly, well covered; turn out; garnish with lobster claws. Serve for dinner or luncheon, as a fish entree, with lobster sauce. Timbale of Salmon a la Hollandaise Timbale de Saumon i la Hollandaise Make a rich salmon mousse. Butter timbale cups; decorate with truffles and white of egg; fill with the mousse; cook in hot water, in the oven, from six to eight minutes, covered. Arrange on a platter and serve with a hollandaise around. Souffle of Mousse of Salmon a la Gilbert Mousse de Saumon soufflee, a la Gilbert Make a rich delicate salmon mousse. Put in small individual ring moulds that have been buttered and decorated with small strips of truffles and white of eggs. Cook from six to eight minutes in the oven, in hot water, covered. Serve on small hot pieces of hominy with hollandaise sauce. How to Make the Souffle for the Centre. Make a cup of rich cream sauce; flavor with sherry, pepper, and salt; beat the whites of two eggs to a souffle and add at the last minute. [The centre of this dish can also be filled with fried lobster, or pieces of smelt, whitebait, or shrimps.] Souffle of Salmon ( Saumon Souffle ) a l’Americaine Take one cup cooked salmon; crumb it; add four tablespoons cream sauce; when cold add yolks of two eggs, a teaspoon Worcestershire sauce, a speck of onion juice, pepper and salt to taste. Beat the whites of the eggs to a meringue; add it carefully; fill little ramequin cups or a souffle dish; bake in hot water in the oven for about fifteen minutes. Serve very hot with a sauterne sauce. Mousse of Salmon ( Mousse de Saumon ) in Petit Chou Make petit chou dough [see recipe: Cream Puffs]; put with a teaspoon in hot fat [be careful not to have the fat too hot]; let cook until they get nice and brown, then take up and leave on a broiler. Make a cut about one inch long on each. Have ready a rich mousse of salmon; put in the paper tube and fill each individual one with the mousse. Put on a buttered pan and place in the oven, uncovered; cook for eight to ten minutes. Arrange on a platter. Garnish with lemon, tomatoes, and parsley. Serve with hollandaise or bearnaise sauce. Salmon with Crab in Shell a la Russe Saumon au Crabe en coquille, a la Russe