seafood newburgh
A downsized recipe from my catering days. I would often make this for 200 or more at a time. My original recipe came from Filene's Basement Department Store in Boston, Massachusetts, which had a tea room.
prep time
cook time
method
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yield
10 serving(s)
Ingredients
- 1 tablespoon butter
- 2 tablespoons all purpose flour
- 3/4 cup chicken stock
- 3/4 cup light cream
- - kosher salt and freshly ground black pepper to taste
- 1/2 cup shrimp, diced
- 1/4 cup lobster meat, diced
- 1/4 cup scallops, chopped
- 1 tablespoon sherry
- 1 large egg yolk
How To Make seafood newburgh
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Step 1Make a rich, medium-thin white sauce from first four ingredients.
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Step 2Add remaining ingredients and heat to just below boiling point.
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Step 3Serve in puff pastry shells or over toast points.
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Step 4A nice dish for a ladies luncheon or shower.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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