Lobster á La Newburg

Original Recipe

Take one whole lobster, cut up in pieces about as large as a hickory nut. Put in the same pan with a piece of butter size of a walnut, season with salt and pepper to taste, and thicken with heavy cream sauce; add the yolk of one egg and two oz. of sherry wine. Cream sauce for above is made as follows: 1 oz. butter, melted in saucepan; 2 oz. flour, mixed with butter, thin down to proper consistency with boiling cream. Rector's Oyster House, Chicago.

Ingredients

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  • 1 whole lobster
  • 1 hickory nut
  • 1 piece of butter size of a walnut
  • 1 egg and two oz

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Required Gear

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Saucepan

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Instructions

  1. 1

    Take one whole lobster, cut up in pieces about as large as a hickory nut.

  2. 2

    Put in the same pan with a piece of butter size of a walnut, season with salt and pepper to taste, and thicken with heavy cream sauce; add the yolk of one egg and two oz. of sherry wine.

  3. 3

    Cream sauce for above is made as follows: 1 oz. butter, melted in saucepan; 2 oz. flour, mixed with butter, thin down to proper consistency with boiling cream. _Rector's Oyster House, Chicago._.

Sources & Citations

Sources included so you can explore further.

Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)