Lobster a la Newburg

Ingredients

• 2 cans lobster
• 1 teacup sherry wine
• 2 teacups cream
• 2 tablespoons butter
• 2 teaspoons Crusader flour
• Yolks of 2 eggs
• Red pepper to taste
• Salt to taste

Method

1. 1

   Boil lobster and cream together until tender, add flour and butter and stir until smooth.

2. 2

   Then add yolks of the eggs and lastly the wine.

Nutrition per serving

As published

This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 9. The excerpt below is the record exactly as published.

LOBSTER A LA NEWBURG 2 cans lobster or 1 teacup sherry wine, or Vir- 2 fresh lobsters ginia Dare Sherry Tell 2 teacups cream Red pepper and salt to taste 2 tablespoons butter Yolks of 2 eggs 2 teaspoons Crusader flour rubbed smooth into butter Boil lobster and cream together until tender, add flour and butter and stir until smooth. Then add yolks of the eggs and lastly the wine. ESCALLOPED OYSTERS Drain liquor from 1 quart of oysters and carefully remove all bits of shell. Butter a deep dish or pan, cover the bottom with stale bread crumbs'. Put in a layer ef oysters, season with salt and pepper and plenty of butter. Repeat this until the dish is full, finishing with bread crumbs and butter. Pour over the whole half and half oyster liquor and milk, being careful to use just enough to moisten the mixture suffi- ciently without making it too soupy. Bake in hot oven. PICKLED OYSTERS Strain the liquor and boil with a little salt, red pepper and mace. While boiling put in the oysters, let them boil until plump, take out and put in a. jar. Pour into the liquor a pint of good vinegar to two quart of oysters. Let the vinegar and liquor boil, then pour on the oysters. Serve when cold. Mrs. W. a. Erwin. 23 STEWED OYSTERS No. 1 Pour liquor irom one quart of oysters into sauce pan. Let come to a boil, drop in well washed and drained oysters. When gills begin to curl add ^4 pint of milk, and salt and pepper to taste. Have butter size of an egg melted and pour into oysters. Mks. Alfred Williams. STEWED OYSTERS No. 2 1 quart oysters 1 cup grated stale bread crumbs 1 pint milk Salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.