The Swedish, French, American cook book

very hot, with bearnaise, meuniere, tomato, or supreme sauce for luncheon or dinner. Creamed Shad in Ramequin Cups Alose a la Creme en Pot a Ramequin If you have any shad left over, pick it in small pieces; make a very rich cream sauce; flavor with sherry, pepper, salt, a few drops of onion juice, add to cup cream sauce one cup of the fish, fill it in the ramequin cups; put some fresh bread crumbs on the top with small pieceof butter; put in oven to bake. Arrange on a platter; garnish with lemon and parsley. Serve as fish entree for luncheon or dinner. SHAD ROE {CEufs d’ Alose) Stuffed Shad Roe with Mousse of Shrimp, Bearnaise Sauce (Eufs d’ Alose farcis de Mousse de Crevettes, Sauce Bearnaise Select nice shad roe; clean and put in a frying pan with two spoons butter, one spoon bacon fat (if at hand), pepper, and salt; let fry until well done on one side; then turn [be careful not to burn]. Add three tablespoons sherry in the pan and let shad roe stew about ten minutes longer; then take it up, put it on a well-buttered pan, and leave until cold; when cold, spread all over with a nice shrimp mousse that has not been colored; sprinkle with chopped parsley and decorate (with a waved strip all around) with the mousse that has a deeper shade of shrimps; cook in the oven from six to eight minutes, well covered; arrange on a paper doily or napkin; garnish with quarter tomatoes — filled with bearnaise sauce placed on a thin slice of lemon — and in between an unpeeled shrimp and a small pinch of parsley at each end of the platter. Fish entree for luncheon or dinner. Mousse of Shad Roe a la Ericsson Hammond Mousse d’CEufs d’ Alose a la Ericsson Hammond Two shad roes weighing from three-quarters to a pound, one and a half cups fish mousse, two spoons sherry, pepper and salt. Fry shad roe in butter, with pepper and salt — covered. When done, put on a board; split roe carefully; separate seeds one from another; chop the skin that has formed when fried. Mix the shad roe with the mousse; add the sherry; color with kitchen bouquet. Butter a ring mould well; decorate with strips from the white of a cooked egg, and then daisies, branches, and roses made from truffles; fill the mould carefully with the mousse, put through a paper bag so as not to disturb the decoration; hammer down well against the table; then put in hot water and let simmer slowly from ten to fourteen minutes, well covered [be careful not to cook it too long]. When ready to serve, turn out on a paper napkin; fill the sauce in the centre. The mousse can be served with truffle, supreme, lobster, oyster crab, or other sauce. If with lobster sauce, decorate with lobster claws all around; if oyster crab, sprinkle some fried oyster crab all around the mousse and on the sauce in the centre. Fish entree for dinner. Timbale of Shad Roe ( Timbale d’CEufs d’ Alose) a la Supreme [See recipe: Mousse of Shad Roe.] Butter timbale cups well; decorate with strips from the white of a cooked egg and then daisies, branches, and roses made from truffles; then fill with the mousse; cook in oven from eight to ten minutes — well covered. Serve with a supreme sauce all around. Garnish with parsley. Glazed Shad Roe with Truffle Sauce a la Octavious CEufs d’ Alose places, Sauce Truffes a la Octavious