Oyster Crabs A La Newburg

Ingredients

• 1 cup oyster crabs
• 1 cup mushroom caps
• ¥% cup sherry
• 14 cup butter
• 34 cup heavy cream
• 1 tablespoon flour
• 2 egg yolks, slightly beaten
• 1 tablespoon brandy

Method

1. 1

   Peel mushroom caps and break in pieces.

2. 2

   Add oyster crabs and wine, cover, and let stand 1 hour.

3. 3

   Melt butter, add first mixture, and cook 8 minutes.

4. 4

   Add flour.

5. 5

   Cook 2 minutes.

6. 6

   Season.

7. 7

   Add cream.

8. 8

   Just before serving, add egg yolks and brandy.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 171. The excerpt below is the record exactly as published.

OYSTER CRABS A LA NEWBURG 1 cup oyster crabs Salt 1 cup mushroom caps Cayenne ¥% cup sherry Nutmeg 14 cup butter 34 cup heavy cream 1 tablespoon flour 2 egg yolks, slightly beaten 1 tablespoon brandy

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