Chicken a la Newburg

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 pint cooked chicken, in large dice
  • 2 tablespoons butter
  • 1 tablespoon flour
  • 1 teaspoon salt
  • teaspoon pepper
  • 1 cup cream
  • Yolks of 3 eggs
  • ¼ cup sherry wine


Melt butter in chafing dish, add flour; cook 1 minute, then add cream; cook 3 minutes, add chicken, warm through; add Sherry or Madeira wine. Mix a little cold water with the slightly beaten yolks, pour them gradually into the cooking mixture and stir constantly until thickened, about 1½ minutes. Serve at once on toast.