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Newburg Sauce

A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).

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A historical recipe

A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 6 ingredients

  1. two lb. lobster
  2. two oz. of butter
  3. two tablespoonfuls of burnt brandy
  4. one-third pint of Marsala
  5. one-third pint of cream
  6. one-half pint of fish fumet

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. First Method (with Raw Lobsters).—Divide a two lb.
  2. lobster into four parts.
  3. Remove its creamy parts, pound them finely with two oz.
  4. of butter, and put them aside.
  5. Heat in a sautépan one and one-half oz.
  6. of butter and as much oil, and insert the pieces of lobster, well seasoned with salt and cayenne.
  7. Fry until the pieces assume a fine, red colour;
  8. entirely drain away the butter, and add two tablespoonfuls of burnt brandy and one-third pint of Marsala or old Sherry.
  9. Reduce the wine by two-thirds, and wet the lobster with one-third pint of cream and one-half pint of fish fumet.
  10. Now add a faggot, cover the sautépan, and gently cook for twenty-five minutes.
  11. Then drain the lobster on a sieve, remove the meat and cut it into cubes, and finish the sauce by adding the creamy portions put aside from the first.
  12. Boil so as to ensure the cooking of these latter portions;
  13. add the meat, cut into cubes, and verify the seasoning.
  14. N.B.—The addition of the meat to the sauce is optional;
  15. instead of cutting it into cubes it may be stewed and displayed on the fish constituting the dish.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Mortar and pestle
  • Chef's knife
  • Sieve
  • Colander
Source Public domain in the USA
Credit

From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.

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.