Newbourg Sauce

Ingredients

• one tablespoon butter
• one tablespoon flour
• one and a half cups milk
• two tablespoons sherry
• three tablespoons cream

Method

1. 1

   Melt butter in a saucepan, add flour and milk, and beat well.

2. 2

   Mix in egg yolks, sherry, cream, and lobster pieces before serving.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 461. The excerpt below is the record exactly as published.

Newbourg Sauce (Sauce a la Newbourg) Put one tablespoon butter in a saucepan on stove, add one table¬ spoon flour and one and a half cups milk; beat well; add yolks of two eggs, two tablespoons sherry, three tablespoons cream, some ground lobster and pieces of cut-up lobster. Add more cream be¬ fore serving. Garnish with the lobster roe. Musketeer Sauce (Sauce a la Mousquetaire) Put half cup salad oil in a saucepan, add to that one tablespoon Tarragona vinegar, half teaspoon mustard, and the juice of half lemon; beat until white. Have ready half dozen cooked shallots (chopped) and add to the sauce with a tablespoon finely chopped parsley. This is served with broiled fish — such as herring, etc. Devilled Sauce (Sauce a la Diable) Make a brown gravy from butter, flour, and rich beef stock; color with kitchen bouquet, flavor with beef extract and some sherry. Add to two cups sauce one teaspoon mustard, one tea¬ spoon onion juice, one teaspoon Harvey’s sauce, and two tablespoons vinegar. Let the sauce simmer for about ten minutes, then skim. Serve with meat or different kinds of fish. Cheese Sauce (Sauce au Fromage ) One and a half cups milk, one tablespoon butter, one tablespoon flour

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