The Swedish, French, American cook book

Cut circular pieces of salmon, about one inch in diameter, leave on a buttered pan with sherry, pepper, and salt; cook in the oven for six to eight minutes, covered. In the meantime, heat some shells; put a piece of salmon in each shell; cover with a thick bearnaise sauce; put in the oven a second; cut long strips of truffles; put a cross of the truffles on each. If crab is at hand a decoration around with a little crab flake will improve the dish immensely. Souffle of Salmon with Spinach a la Princesse Saumon souffle aux Epinards, a la Princesse Butter small individual double moulds; decorate the half of the mould with truffles as a daisy or any design desired. Fill the mould that is decorated with the salmon mousse; then fill the other mould with the mousse of spinach; mix to one cup of mousse one and a half cups of the spinach that has been cooked green and gone through the machine several times; put the two moulds together; put in hot water, well covered, and cook for six to eight minutes in a slow oven. Serve on a paper doily or napkin with hollandaise sauce in a sauceboat at the side. Garnish with lemon and parsley. Fish entree for luncheon or dinner. Mousse of Salmon with Spinach a la Princesse Mousse de Saumon aux Epinards, a la Princesse Make a mousse of salmon [see recipe: Mousse of Saumon]. Butter a ring mould well; thread with Spanish pepper; decorate with daisies of truffles at bottom, and branches of cooked white of egg at top; fill half the mould with the salmon mousse, then with the spinach; to one and a half cups cooked ground spinach take one cup salmon mousse; mix well; fill the mould; cook in oven in hot water — well covered — from twelve to fifteen minutes. When done, turn out on a paper doily; garnish with cooked, unpeeled shrimps around, and pour in the centre a shrimp sauce a la poulette. Serve as a fish entree for luncheon or dinner. Timbales of Salmon with Spinach a la Princesse Saumon aux Epinards en Timbale, a la Princesse Make a mousse of salmon [see recipe: Mousse of Salmon]. Butter timbale cups well; thread with Spanish pepper; decorate with a daisy of truffle at bottom with diamonds of white of egg at top; fill half of the cup with salmon mousse, the other half with spinach; to one and a half cups cooked ground spinach take one cup salmon mousse; mix well; cook in oven in hot water — covered — from six to eight minutes. Arrange on a platter; pour hollandaise sauce around. Serve as an entree for luncheon or dinner. Mousse of Salmon with Spinach a la Europeenne Mousse de Saumon aux Epinards, a la Europeenne Two cups cooked salmon, whites of three eggs, six tablespoons cream sauce, two tablespoons sherry, pepper and salt. How to Make It. Rub salmon until very fine; add the un-