Lobster A La Newburg Recipe

MRS. J. G. SCOTT.



Two pounds of lobster, one half cup of cream, two eggs (hard boiled),

one tablespoon flour, two tablespoons of Sherry wine, two tablespoons of

butter, salt and cayenne pepper to taste. Break the lobster meat into

moderately small pieces, mash the yolks of the eggs with a silver spoon

and gradually add half the cream. Place the butter in a granite ware

saucepan, add the flour, let it cook slowly for one minute and then pour

in the balance of the cream and stir until the liquid thickens. Add the

first mixture and then the lobster meat and the whites of the eggs

sliced, season with cayenne pepper, and salt, add the wine and serve at

once.

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