Sauce A La Newburg, for Lobster

Ingredients

• 1/4 lb. of melted butter
• Whiskey glass of sherry wine
• 2 egg yolks
• Salt and pepper to taste
• Lemon juice
• 1/2 cup of sweet cream
• 1/2 tsp. of cornstarch

Directions

1. Mix together melted butter, sherry wine, egg yolks, lemon juice, and sweet cream.
2. Add salt and pepper to taste. 
3. Add cornstarch and mix well.
4. Stir together well over fire without allowing to burn.

— Marshall Thomas

Source — Cooking in Ole Creole Days 

Prepared by Megan Baldwin

Louisiana Anthology

June 3, 2018