The Swedish, French, American cook book

slowly. Leave in the juice until cold; remove salmon; take two cups of the broth the salmon was cooked in and two cups of tomato juice; add to that one large package of Cox’s gelatine, pepper, salt, a speck of Worcestershire sauce, and the juice of a half lemon; put on the stove and clear with the whites of two half-beaten eggs. When it comes to a boil it is done. Strain it through a thin cotton flannel or a thick cheesecloth; color the aspic a trifle with kitchen bouquet, leaving part of it white for decoration. Glaze a ring mould; decorate with truffles, Spanish pepper, etc. — any design wanted. Fill with chartreuse of salmon. Take the salmon; add six tablespoons dissolved Cox’s gelatine, two teaspoons lemon juice, cayenne pepper, salt, squeeze of onion, a few drops of Worces¬ tershire sauce, three tablespoons mayonnaise dressing, one table¬ spoon sherry, half cup whipped cream. Mix all together, and then add carefully another cup of whipped cream. Fill mould through a paper bag carefully, so as not to disturb the decoration; leave on the ice until cold, then turn out. Garnish with white chopped aspic around some lettuce leaves and, in the centre, cold aurorian sauce; arrange quarters of lemon on thin slices of tomato around (which will improve the looks of the dish immensely), and in between the tomatoes have the chopped aspic. Cold fish entree for lunch or supper. Salmon ( Saumon ) a la Mayonnaise When you have any left-over boiled salmon, this is a delicious dish. Remove the skin; take flakes from the salmon all the same size; leave on a broiler and cover with mayonnaise dressing. Glaze with white aspic and decorate with design of a branch of truffles on top of each. Put on slices of tomato (or any kind of foundation, green or white) with mayonnaise dressing or cold aurorian sauce in the centre. Garnish with lettuce leaves all around. Serve with the salad. [Can also be served as a cold fish dish.] Salmon ( Saumon ) a la Chaud-froid Take two cups cooked salmon; put in a saucepan and mash very fine with a spoon; add a teaspoonful anchovy paste, a few drops of Worcestershire sauce, a squeeze of onion, pepper and salt to taste. Mix all these well together; add six tablespoons dissolved Cox’s gelatine and four tablespoons whipped cream. Take a table¬ spoonful of the mixture and put on a pan or platter the shape of a half egg; leave in the icebox; when cold, put on a broiler and chaudfroid. [See recipe: Sauce a la Chaud-froid.] Glaze with white aspic; decorate with a daisy on each and a strip all around made from the sauce that has been colored with kitchen bouquet or anchovy paste. Serve on a green foundation with Russian dress¬ ing 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.] SHAD ( Alose ) Shad has a flavor that is very much liked by everybody. The only objection to it is that it contains hundreds of bones. The season for shad is generally from January to the latter part of May. During January, February, and March, it is very ex¬ pensive and is principally used for an elaborate meal. Toward the end of March it becomes cheaper, and during April and May any one can afford to have it.