Lobster A La Newburg RECEIP
Creole Fish
2 pounds frozen sole fillets, cut into serving pieces
Garlic Power
1 green pepper, chopped fine
1 celery stalk, chopped fine
1-15 oz. can tomato sauce
1 large onion, chopped fine

Season frozen fillets with salt, a little garlic power and put into shallow pan. Cover with onion, green pepper and celery. Pour tomato sauce over fish. Sprinkle with paprika. Cover and cook over low heat 25 minutes.

Lobster A La Newburg
3 1-1/2 lb. lobsters
Salted water, boiling, to cover
4 tablespoons butter
1/2 teaspoon paprika
Dash of Cayenne
1/2 cup heavy cream
4 egg yolks, beaten
6 slices toast

Allowing 1/2 lobster for each person, boil lobsters in boiling salted water 20 minutes. Remove meat from shells, saving out meat form claws in one piece. Cut the rest into 1/2” pieces. Set aside lobster coral for chopping for garnish.

Stuffed Green Peppers
5-6 medium green peppers
1 lb. ground, cooked beef
1/2 cup rice, washed
1 egg, slightly beaten
1/4 cup milk
1/2 cup celery, finely chopped
1/3 cup onion, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon chili power
1 can tomato soup (10-1/2 oz.)
1/2 cup water

Wash pepper, cut off stem and remove seed. Mix ground beef, rice, eggs, milk celery, onion and seasoning. Stuff peppers loosely and place in 3 qt. pan. Blend tomato soup and water; pour around peppers. Cover. Cook about one hour over low heat.

Saute lobster meat in butter 3 minutes. Add paprika, cayenne, nutmeg, and sherry. Cook until wine is reduced to 2 tablespoons.  Blend cream with egg yolks. Add to lobster and cook over low heat until sauce thickens.  Serve hot.

Shrimp De Jonghe
1-7 oz. pkg. cleaned, uncooked shrimp
1/4 cup butter
Dash each of tarragon, nutmeg, mace, thyme, pepper, onion power, garlic power
1/2 teaspoon salt
2 tablespoons consommé or cooking sherry
1/4 cup bread crumbs
1 tablespoon minced parsley

Melt butter in small fry pan and sauté shrimp until lightly pink.  Add herbs, seasonings, consommé or wine. Cook uncovered over medium heat 2 to 4 minutes. Garnish with heated, buttered bread crumbs and parsley in serving dish.

Creamed Fish
1-1/2 cup flaked fish, cooked or canned
1-1/2 cups Medium White sauce

Heat fish in white sauce; add additional seasonings if desired.  Serve on toast, crisp crackers or in patty shells.