Newburg

Ingredients

• All fish
• Newburg sa.

Method

1. 1

   Cook the fish and serve with Newburg sauce and essence according to the article.

As published

This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 67. The excerpt below is the record exactly as published.

Newburg sa. w. Maryland butter, gar. w. small terrapin croquettes. Mascotte, “Paupiette” in crustade fil. w. small quen. and truf., cov. w. fish sa. Massena, Cov. lobster sa. gar. fried oysters, Villeroy and scallop of lobster. Matelote, Sailor fashion. Fish stew. Small onions and salt pork, fried in butter, fish moistened w. wine sa., — 138 — FISH, GARNITURE AND SAUCES' cooked according to size of fish, thi. w. kneaded butter, add mushrooms. Mathilde, Cov. Mexicaine sa. w. fumet. Mazagran, Cov. fi-fo. dec., gar. mu., truf., Normande and tom. sa. w. essence around. Mazarin, Cov. lobster sa., gar., dec. fish quen. and oysters Villeroy, fried. Meissonier, Cooked in dish. See “Water Souchet” fish sa. and fi-herbs. Melba, Breaded w. butter, broiled. Newburg sa. w. lobster butter and oyster crabs around. Melunoise, Cooked in dish w. Robert sa. w. fumet or Matelote sa., baked. Menagere, Cooked in earthen dish family style. See Bercy.” W. sliced mu. and red wine. Baked or salt codfish w. ere. sa., sliced boiled eggs and pot., chives and parsley. Mephisto, Fish deviled and broiled or Papillote, diable sa. or cold sa. highly sea. Vlessaline, On branch of spinach w. butter cov. Mexicaine sa. w. tom. Metternich, Demi-glace sa. w. fumet and madeira wine and anchovy butter, gar. truf. around. Meuniere, “Miller’s Wife style,” sea. milk and flour, fried w. butter cov. Meunidre butter. Meurette, Matelote style, burned w. brandy. Mexicaine, Paupiette style, gar. w. broiled mu., fil. w. tom. saute, ere. sa. w. tom. sa. and green and sweet peppers in dice around. Minerve, Stuf. salpicon of shrimps, cov. fi-fo., dec. w. lobster claws, fish sa. around. Mirabeau, Cov. fi-fo., dec. w. anchovy fillet, truf. and tarragon leaves, fish sa. and Genoise sa. around. Miramor, On rice pilaf, sliced egg-plant between the fish, cov. Meuniere butter. Miss Maud, Cooked salt water, mustard Colman sa. w. shrimps, boiled English pot, cucumber salad. Miss Paulette, Cov. fish sa. w. tom. and vermicelli glazed. Mobile, Stuf. w. Duxelles and fi-her. cov. fi-fo. w. tom. pur., poa. chivry sa. around. — 139 — GAN CEL’S CULINARY ENCYCLOPEDIA Moderne, Stuf. lobster salpicon, coy. fi-fo., dec., gar. w. mu., dec. quen. truf., lobster sa. around. Mogador, Cov. fi-fo., dec. truf. on top, on border fi-fo. w. truf., Nantua sa. w. crawfish tails, stuf. heads of crawfish around. Monseigneur, Cov. fi-fo., dec. Venitienne sa. around and very small patties fil. w. shrimp salpicon. Montebello, Cov. fi-fo., dec. Montebello w. fumet aorund, gar. w. mu., truf., crawfish tails, nuts of oysters. Monte Carlo, Cov. fi-fo., dec. 4 aces made of truf. and sweet peppers gar. w. oysters, truf., shrimps sa. Montespan, Cov. fi-fo., dec., mixed fish sa. and Bearnaise sa. w. essence around. Montgolfier, Cov. Normande sa. w. jul. of lobster, mu., truf., gar. w. crust ornaments in puff paste “fleurons”. Montmorency, Fish incrusted truf. and mu. Italien sa. around gar. w. shad roe croquettes. Montreuil, Fish fillet cov. half Normande sa. and half shrimps sa. separated by Pinette pot. covered same sa. Morlaisienne, Gar. of mussels and shrimps, cov. Mornay sa. w. fumet and anchovies, glazed. Morland, Stuf. w. milt pu. breaded w. chopped truf., cooked w. butter on border Duchesse pot. fil. w. mu. pu. Mornay, All fish

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