Lobster Newburg

Ingredients

• 2 cups of lobster (diced)
• 3 egg yolks
• 1 cup cream
• 6 tablespoons sherry
• V easpoon salt
• Pepper to taste

Method

1. 1

   Cook lobster a few minutes in butter.

2. 2

   Add salt, pepper and sherry.

3. 3

   Remove from fire and add egg yolks beaten with cream.

4. 4

   Stir carefully over fire until free from the raw egg.

5. 5

   Serve on toast or with saltines.

Nutrition per serving

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 5. The excerpt below is the record exactly as published.

teaspoon salt V2 teaspoon pepper 2 teaspoons chopped parsley Chop salmon, add melted butter, bread crumbs, well beaten eggs, and seasonings. Pour into greased molds and steam 1 hour. Turn out on platter, garnish with vermicelli, if desired, and serve with white sauce. Servings, six. Serve with white sauce. — JWrs. N. E. Hughes, Peachland, N. C. 17 Inside a steel casing behind the coils, there is sealed every bit of mechanism of this remarkable refrigerator. You never see it — never have to oil it. Automati- cally, quietly, it manufactures your ice and gives you perfect refrigeration. Designed, built and guaranteed by General Electric Company. F. A. LITTLE WADES BORO, N. C. ASK FOR AND USE MELROSE FLOUR SALMON MOLD 3 eggs 2 tablespoons butter 1 can salmon V2 cup bread crumbs Salt and pepper to taste 2 tablespoons Worcestershire sauce Remove skin, bones and oil from fish and rub to a paste. Add egg.s, crumbs, sauce, salt, pepper and butter. Mix well, place in buttered mold, cover and steam one hour, or bake in casserole 30 minutes. Serve with egg sauce. egg sauce. Egg Sauce V2 teaspoon Worcestershire sauce 1 tablespoon butter 1 tablespoon flour 1 cup milk 1 egg Salt, pepper and chopped parsley Melt butter, add flour and stir 2 minutes over fire. Add milk, boil 3 minutes, stirring often. Add beaten egg and seasoning to taste. Pour over salmon mold. — Mrs. R. B. Hardison. SALMON CROQUETTES 1 large can salmon 2 heaping tablespoons flour 1<? teacup cream of whole milk 1 teaspoon chopped parsley Juice of 1 lemon 1 heaping teaspoon butter 1 heaping teaspoon butter Mix cream, flcur and butter and boil to a thick paste. Add to salmon; make into croquettes, roll in egg and bread crumbs and fry in deep fat to a delicate brown. — Mrs. E. A. Allen. LOBSTER NEWBURG 2 cups of lobster (diced) 3 egg yolks 1 cup cream 6 tablespoons sherry V\ teaspoon salt Pepper to taste

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