Shrimp Newburg Sauce. / Fillet of Sole with Shrimps a la Valdemar

Step 1. Serve with Aurorian sauce as a cold fish dish. This can also be served with a salad for dinner. Smelts can be prepared the same way in place of the trout.

Step 2. Stuffing. Ground meat from a small cooked lobster amounting

Step 3. to one cup, two tablespoons of bread crumbs, one egg, a tablespoon

Step 4. of melted butter, some orange coloring, two spoons of cream, pepper and salt. filling can be used for any fish.

Step 5. Stuffed Smelts in Aspic a la Gimo Eperlans farcis en Aspic a la Gimo

Step 6. Secure eight large smelts all even size; cut the heads off from the

Step 7. smelts and open them in the front, bone them, wash them well, and spread them on a buttered pan; sprinkle them with pepper and salt;

Step 8. roll; put a little broth in the pan with butter, cook them in the oven, covered, from six to eight minutes. Leave in the pan until cold;

Step 9. glaze a large timbale cup with aspic and decorate according to

Step 10. taste with a large rose of carrot or truffles in the center, half-moons

Step 11. of truffles all around, etc. Drip some cold aspic on the top and

Step 12. when it is settled raise the rolls of smelts in the mould with the

Step 13. nicest part to the edge of the mould and the closed part in; fill with

Step 14. aspic the height of the smelts. Leave on ice until ready to serve, dip in warm water, turn out on a chartreuse of lobster. Garnish with

Step 15. lobster claws all around, also with parsley and chopped aspic.