Shrimps à la Newburg

Name: Shrimps à la Newburg
Ingredients: 1 pint shrimps; 3 tablespoons butter; ½ teaspoon salt; Few grains cayenne; 1 teaspoon lemon juice; 1 teaspoon flour; ½ cup cream; Yolks 2 eggs; 2 tablespoons Sherry wine

Ingredients

1 pint shrimps
3 tablespoons butter
½ teaspoon salt
Few grains cayenne
1 teaspoon lemon juice
1 teaspoon flour
½ cup cream
Yolks 2 eggs
2 tablespoons Sherry wine

Steps

Clean shrimps and cook three minutes in two tablespoons butter. Add salt, cayenne, and lemon juice, and cook one minute. Remove shrimps, and put remaining butter in chafing-dish, add flour and cream; when thickened, add yolks of eggs slightly beaten, shrimps, and wine. Serve with toast or Puff Paste Points.

More recipes with shrimp, butter, cayenne pepper, lemon, flour, cream, eggs or wine

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.