Newburg (Classic Seafood)

Classic American dish originally for lobster. However, it is lovely for crab, fish, shellfish, frogs' legs, oysters, scallops, shrimp and escargot. Served over toast, points, puff pastery or french bread

• Ready In: 20 mins
• Serves: 4-5

Ingredients

• 2  cups  seafood
• 1⁄4 cup  melted butter
• 2  tablespoons sherry wine (or brandy or 1 of each)
• 1  cup  cream
•  salt
•  cayenne
•  nutmeg
• 3  egg yolks, slightly beaten
•  parsley (to garnish, I prefer flat)

Directions

1. Cook the chosen protien with the butter for 3 minutes.
2. Add sherry (and/or brandy).
3. Cook 1 minute and add cream, salt, cayenne, nutmeg and egg yolks.
4. Stir over a low heat until slightly thickened.
5. Place protien on toast, points, puff or sliced french bread and pour sauce over top.
6. Sprinkle cayenne and nutmeg on top and garnish with parsley.