Shrimps A La Newburg

Ingredients

• 1 pint shrimps
• Y cup cream
• 3 tablespoons butter
• 2 egg yolks, slightly beaten
• 1 teaspoon lemon juice
• 2 tablespoons sherry
• 1 teaspoon flour
• Salt
• pepper

Method

1. 1

   Clean shrimps and cook 3 minutes in 2 tablespoons butter.

2. 2

   Add lemon juice and cook 1 minute.

3. 3

   Melt 1 tablespoon butter, add flour and cream; when thickened, add egg yolks, shrimps, and sherry.

4. 4

   Season and heat.

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.

SHRIMPS A LA NEWBURG 1 pint shrimps Y cup cream 3 tablespoons butter 2 egg yolks, slightly beaten 1 teaspoon lemon juice 2 tablespoons sherry 1 teaspoon flour Salt and pepper

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