Reference > Farmer's Cookbook > RECIPES FOR THE CHAFING-DISH > Shrimps à la Newburg
  Clams à la Newburg Fish à la Provenoale  

Shrimps à la Newburg

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

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.

  Clams à la Newburg Fish à la Provenoale  

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