Mock Lobster à la Newburg
A historical recipe from For Luncheon and Supper Guests, by Alice Bradley (1923).
A historical recipe
For Luncheon and Supper Guests, by Alice Bradley (1923). Project Gutenberg eBook #10582.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From For Luncheon and Supper Guests, by Alice Bradley (1923). Digitised by Project Gutenberg, eBook #10582 (https://www.gutenberg.org/ebooks/10582). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- 2 pound haddock
- 1/4 cup butter
- 1 tablespoon flour mixed
- 1 teaspoon paprika Few grains cayenne
- 1/2 cup milk gradually
- 1/2 cup cream
- 2 tablespoons lemon juice
- 2 egg yolks
Method
- Wipe a 2 pound haddock, remove skin and bones, sprinkle with Salt and steam 20 minutes over boiling water.
- Cool and separate in flakes.
- Melt 1/4 cup butter, add 1 tablespoon flour mixed with 3/4 teaspoon salt 1 teaspoon paprika Few grains cayenne and Slight grating nutmeg.
- Then add 1/2 cup milk gradually.
- Cook and stir until sauce boils.
- Add haddock flakes and 1 pimiento cut in strips and place over hot water.
- Just before serving add 2 egg yolks beaten slightly with 1/2 cup cream and 2 tablespoons lemon juice.
- As soon as it is hot serve in Timbale cases.