Shrimps à la Newburg

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Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

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  • 1 pint shrimps.
  • 3 tablespoons butter.
  • ½ teaspoon salt.
  • Few grains cayenne.
  • 1 teaspoon lemon juice.
  • 1 teaspoon flour.
  • ½ cup cream.
  • Yolks 2 eggs.
  • 2 tablespoons sherry wine.


Clean shrimps and cook three minutes in two tablespoons butter. Add salt, cayenne, and lemon juice, and cook one minute. Remove shrimps, and put remaining butter in chafing-dish, add flour and cream; when thickened, add yolks of eggs slightly beaten, shrimps, and wine. Serve with toast or Puff Paste Points.