Seafood Newburg

Recipe Ingredients

4 tablespoons	60ml	Butter
2 tablespoons	30ml	Flour
2 cups	474ml	Light cream
1 1/2 cups	355ml	Cubed cooked salmon
1 1/2 cups	355ml	Cubed cooked halibut
1 teaspoon	5ml	Salt
1/8 teaspoon	0.6ml	Paprika
3 tablespoons	45ml	Sherry
3		Egg yolks

Recipe Instructions

Melt the butter in the top of a double boiler; stir in the flour, and gradually add 1 cup of the cream, stirring steadily until mixture reaches the boiling point. Add the salmon, halibut, salt, paprika and sherry. Place over hot water and cook 5 minutes.

Beat the egg yolks and remaining cream together; stir into the fish mixture and cook until just thickened. Serve on toast. Serves 6.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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