The Swedish, French, American cook book

leave on a platter; let stand until cold; then form in the shape of a croquette — thick in the centre and pointed at each end; roll in egg, then in fresh bread crumbs, and fry in very hot fat. Leave in the oven two or three minutes after they are fried, otherwise they may not be quite hot through. Arrange one on top of the other in the centre of the platter on a paper doily. Garnish with lemon and parsley and serve with a supreme sauce. Fish dish for luncheon or dinner. Fried Salmon ( Saumon frit) a la Tartare Cut thick slices of salmon; dip in egg and bread crumbs and fry in very hot fat; sprinkle with salt and pepper; when brown on one side, turn carefully over so as not to let it break. Brown the same way on the other side; then remove it from the pan when the fat is very hot. Arrange on a paper doily. If two or three slices, let one slice rest on top of the other. Garnish with lemons and parsley. Serve with tartare sauce. The tartare sauce can be filled in little tiny tomatoes and arranged around the dish. Fish entree for lunch¬ eon or supper. Salmon Chops ( Cotelettes de Saumon ) a la Signora Cut salmon in nice small cutlets the shape of a chop; put on a buttered pan, decorate with salmon mousse all around and a dot in the centre, with a diamond of truffle on top; cook in the oven, well covered, with some sherry and butter in the pan, about eight minutes. When done, arrange on top of a spinach foundation, one half resting on top of the other with a paper frill in each, and a supreme or hollandaise sauce in the centre. Fish entree for luncheon or dinner. Mousse of Salmon ( Mousse de Saumon ) a la Waldorf Take one cup cooked salmon; rub until smooth; add three table¬ spoons cold cream sauce, teaspoon onion juice, pepper, salt, teaspoon sherry, whites of two eggs. Beat until nice and smooth; fill little waldorf moulds that have been buttered and decorated with Spanish pepper, egg, and truffles; put in a pan of hot water; cook for fifteen minutes, uncovered. Arrange on a green foundation, put a paper frill in each and a shrimp newbourg sauce in the centre of the dish. Garnish all around with hot, un¬ peeled shrimps and parsley. Serve for luncheon or supper. Stuffed Salmon with Crab ( Saumon farci de Crabe ) a la Gimo Fillet the salmon; take two pieces and form in the shape of a fish; stuff with crab meat flavored with onion juice, pepper, salt; decorate with salmon mousse all around, through a fancy tube, making a separation for the head, with an eye of lemon and truffle; put on a buttered pan with sherry; cook in the oven, covered, sixteen or eighteen minutes. Garnish with crab claws, lemon, and parsley. Serve with a newbourg sauce. Fish for dinner. Salmon (Saumon) a la Newbourg Take three quarters pound salmon, cook well [see recipe: Boiled Salmon a la Bregitta]; leave until cold; pick in large pieces; remove the bones and skin; put in a saucepan with half cup milk; when hot, add the yolks of four eggs that have been mixed with half cup cream; shake the pan until it commences to thicken; add one table¬ spoon butter, little at a time; add three tablespoons sherry, pepper, salt. Serve on a platter with half moons of pastry all around. Garnish with parsley. Fish entree for luncheon or dinner. Fried Cutlet of Salmon a la Gimo Cdtelette de Saumon trite a la Gimo