Lobster Sandwiches a la Sweden / Homard a la Suedoise

Step 1. on cracked ice and glaze them with the aspic. Decorate them with

Step 2. truffles. Take one half of the cream, mix with one spoon of the

Step 3. gelatine, color it the shade of light green. Line the forms with

Step 4. the green cream and fill. Mix the rest of the cream with the

Step 5. lobster and anchovy paste, two spoons of gelatine, and the pepper

Step 6. and salt to taste. Fill the mould, and leave on ice until ready to serve. Turn out on thin slices of buttered bread, the same size as 22 M RS. E RI CS SO N H AM MO ND’S C OO K B OO K

Step 7. the lobster in form of a ring. Arrange on a platter on a paper

Step 8. doily and garnish with lemon and the small lobster claws all around,

Step 9. and the head shell with parsley in the center.

Step 10. Shrimp Sandwiches with Oyster k la Archibald

Step 11. Sandwiches de Crevettes aux Huitres & V Archibald

Step 12. For ten sandwiches take ten slices of bread, one quart of cooked

Step 13. oysters, one pound of small cooked shrimps, a teaspoonful of

Step 14. anchovy paste, three tablespoonfuls of butter, pepper and salt.

Step 15. patty cutter; spread it with butter and anchovy paste mixed. Save

Step 16. one oyster for each sandwich; the rest chop; spread it on the

Step 17. sandwich; chop half of the shrimps, leaving the even-sized ones for

Step 18. decoration. Put the oysters on a broiler and glaze them with the

Step 19. chaudfroid sauce. [See Chaudfroid Mayonnaise Sauce]. Decorate

Step 20. each oyster with a star of truffle and then glaze the star with some