Seafood Newburgh
By
Marsha Gardner
@mrdick1950
1
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.
My original recipe came from Filene's Basement Department Store in Boston, Massachusetts, which had a tea room.
Ingredients
- 1 Tbsp
- butter
- 2 Tbsp
- all purpose flour
- 3/4 c
- chicken stock
- 3/4 c
- light cream
- kosher salt and freshly ground black pepper to taste
- 1/2 c
- shrimp, diced
- 1/4 c
- lobster meat, diced
- 1/4 c
- scallops, chopped
- 1 Tbsp
- sherry
- 1 large
- egg yolk
How to Make Seafood Newburgh
- 1Make a rich, medium-thin white sauce from first four ingredients.
- 2Add remaining ingredients and heat to just below boiling point.
- 3Serve in puff pastry shells or over toast points.
- 4A nice dish for a ladies luncheon or shower.
About Seafood Newburgh
Course/Dish: Other Main Dishes
