The Swedish, French, American cook book

Take of salmon a piece large enough for the number to be served. Scale and wash it well; put it in a pan of cold water with bay leaves, whole black peppers, and salt; let come to a boil; skim and let simmer — time according to size of the salmon. Leave something in the pan underneath the salmon, otherwise it is apt to burn. [A small mould or knife or some similar object will do for this purpose.] When serving, remove the skin on the top of the salmon; put some melted butter over; sprinkle with fine-chopped parsley, all around place some small marbles of boiled potatoes put in shirred butter and sprinkled with chopped parsley. Garnish with lemon and parsley and serve with egg sauce a la Bregitta. Fish dish for dinner. Broiled Salmon ( Saumon grille) a la Tartare Cut slices of salmon about one and a half inches thick; rub some good salad oil over and put it on a broiler that has been well but¬ tered. Put over a good hot oven and broil from ten to twelve minutes. When done, remove it carefully by putting a plate on top of the broiler and turning it over. Put some butter on top of the slices of fish and leave them in the oven for five or six minutes. When ready, pour some melted butter over the fish, a squeeze of a lemon, and sprinkle with fine-chopped parsley; garnish with toma¬ toes and lemon all around and serve with a tartare sauce and cucumber salad or cold slaw. Fish dish for dinner. Salmon a la Hollandaise in Mousse of Spinach Saumon a la Hollandaise en Mousse d’ Epinards Take one and a half pounds salmon and cook; when done, cut in pieces and put between two plates with some butter, pepper, and salt, and a squeeze of lemon juice. Put in the oven to get thor¬ oughly hot; and in the meantime make a hollandaise sauce. Serve salmon inside a ring of mousse of spinach. [See recipe: Spinach Mousse.] Cover it with the rich hollandaise sauce and pour hollandaise sauce all around. Garnish with parsley. The mousse of spinach is decorated with Spanish pepper, daisies and branches of cooked white of egg. Fish entree for luncheon or dinner. Stuffed Fillet of Salmon with Lobster a la Gimo Filet de Saumon farci de Homard, a la Gimo Fillet the salmon; take two pieces and form in the shape of a fish; stuff with the lobster mousse — to one cup fish mousse take one cup lobster that has been cooked and ground through the machine — flavor with sherry, pepper, and salt. Stuff the fish; put the other two pieces of salmon on top; decorate with the mousse around; make a separation for the head and decorate on a bias with alternate rows of mousse and chopped truffles. Make an eye of lemon and truffle; put on a buttered pan with little sherry; cook in the oven, covered, sixteen to eighteen minutes. Place on a platter. Garnish with lobster claws around and parsley; serve with a lobster newbourg sauce. Fish entree for lunch or dinner. Salmon Croquettes ( Croquettes de Saumon) a la Supreme To one cup of cooked salmon well crumbed take three table¬ spoons of very heavy hot cream sauce; mix gently together; flavor with sherry, pepper and salt to taste. Take tablespoonfuls and