Newburg Sauce (Second Method with Cooked Lobster)
From A guide to modern cookery, 1909
Serves 1
Originally, these two sauces, like the American, were exclusively composed of, and served with, lobster.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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.
The lobster having been cooked in a Court-bouillon, shell the tail and slice it up. Arrange these slices in a sautépan liber- ally buttered at the bottom; season them strongly with salt and cayenne, and heat them on both sides so as to effect the red- dening of the skin. Immerse, so as to cover, in a good Sherry, and almost entirely reduce same. When dishing up, pour on to the slices a leason composed of one-third pint of fresh cream and the yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.