Have any of my foodie brethren read or prepared dishes from a new cookbook called The Nobel Banquets, featuring menus from the early years of the award ceremonies? I came across a profile of it in a culinary arts magazine and am seriously thinking of purchasing it. The article focused on a particular menu fom 1913 which included a dish which sounded and looked (there were accompanying photos!) fantastic--Turbot Walewska Supreme, made with sole, mornay sauce, lobster and truffles. I welcome any comments about the book and if you have recipes for the above and/or Poularde a la Massenet, please let me know!!! Thanks.