Newburg Sauce (First Method with Raw Lobsters)

Ingredients

• a two lb. lobster
• two oz. of butter
• one and one-half oz. of butter
• two tablespoonfuls of burnt brandy
• one-third pint of Marsala or old Sherry
• one-third pint of cream
• one-half pint of fish fumet

Method

1. 1

   Divide a two lb. lobster into four parts.

2. 2

   Remove its creamy parts, pound them finely with two oz. of butter, and put them aside.

3. 3

   Heat in a sautépan one and one-half oz. of butter and as much oil, and insert the pieces of lobster, well seasoned with salt and cayenne.

4. 4

   Fry until the pieces assume a fine, red colour; entirely drain away the butter, and add two tablespoonfuls of burnt brandy and one-third pint of Marsala or old Sherry.

5. 5

   Reduce the wine by two-thirds, and wet the lobster with one-third pint of cream and one-half pint of fish fumet.

6. 6

   Now add a faggot, cover the sautépan, and gently cook for twenty-five minutes.

7. 7

   Then drain the lobster on a sieve, remove the meat and cut it into cubes, and finish the sauce by adding the creamy portions put aside from the first.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 29. The excerpt below is the record exactly as published.

NEWBURG SAUCE First Method (with Raw Lobsters).—Divide a two Ib. lobster into four parts. Remove its creamy parts, pound them finely with two oz. of butter, and put them aside. THE SMALL COMPOUND SAUCES 41 Heat in a sautépan one and one-half oz. of butter and as much oil, and insert the pieces of lobster, well seasoned with salt and cayenne. Fry until the pieces assume a fine, red colour; entirely drain away the butter, and add two tablespoonfuls of burnt brandy and one-third pint of Marsala or old Sherry. Reduce the wine by two-thirds, and wet the lobster with one- third pint of cream and one-half pint of fish fumet

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