Shell Fish a la Newburg

Ingredients

• 2 cups finely cut shrimp, scallops, lobster, or crab meat
• 2 tablespoons butter
• 1 tablespoon flour
• 1 cup milk
• 2 hard boiled eggs
• 1 teaspoon salt
• cayenne pepper to taste
• 1/4 teaspoon paprika
• 1/4 cup cooking sherry

Method

1. 1

   If canned fish is used, cover with cold water for 20 minutes and drain.

2. 2

   Melt butter in saucepan; add flour and stir until smooth; add cold milk slowly; boil until thick.

3. 3

   Rub egg yolks through strainer and add, stirring until smooth; add seasoning and finely chopped egg whites; add fish; put all in top of double boiler over fire for 15 minutes; add sherry and serve immediately.

As published

This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 40. The excerpt below is the record exactly as published.

Shell Fish a la Newburg 2 cups finely cut shrimp, scallops, lobster, or crab meat 2 tablespoons butter 1 tablespoon flour 1 cup milk 2 hard boiled eggs 1 teaspoon salt cayenne pepper to taste 14 teaspoon paprika Y4 cup cooking sherry

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