Oyster Crabs à la Newburg
Ingredients
- 1 cup oyster crabs
- 1 cup mushroom caps
- ⅓ cup Sherry wine
- ¼ cup butter
- 1 tablespoon flour
- Salt
- Cayenne
- Nutmeg
- ¾ cup cream
- Yolks two eggs
- 1 tablespoon brandy
Steps
- Peel mushroom caps and break in pieces. Add oyster crabs and wine, cover, and let stand one hour. Melt butter, add first mixture, and cook eight minutes. Add flour, and cook two minutes. Season with salt, cayenne, and nutmeg; then add heavy cream. Just before serving add egg yolks, slightly beaten, and brandy.
More recipes with crab, mushrooms, wine, butter, flour, cayenne pepper, nutmeg, cream, eggs or brandy
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.