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Seafoods Bountyprinted page 43

SHRIMPS NEWBURG

Ingredients

  • 1/4 cube BUTTER
  • 1/2 lb. San Francisco Bay SHRIMPS
  • 1/2 tps. PAPRIKA SALT
  • 1 cup heavy CREAM
  • 1 EGG YOLK mixed with 2 tbs. CREAM
  • 1 3 oz. glass SHERRY
  • 1 jigger BRANDY.

Method

  1. Saute SHRIMPS in BUTTER and seasoning. Flame with BRANDY. Add CREAM, bring to boil and simmer a few minutes. Add SHERRY, then mix some of the hot liquid with the EGG YOLK and CREAM, remove from fire before blending. DO NOT BOIL ANYMORE.
  2. This could be prepared in a chafing dish at the table while the souffle is baking.

Note from the transcription

* * * * * The above CHEESE SOUFFLE is a delightful luncheon dish, which any hostess, with a little cooking ability can prepare. Accompanied by a nice green salad and the above SHRIMPS NEWBURG, the latter would serve as a sauce for the SOUFFLE. This combination will satisfy the most discriminating taste.

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Photograph of printed page 43 of Favorite Recipes
The text above is transcribed as printed, including the book’s own misspellings. Some readings on this page are uncertain.

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