seafood newburg
| Measure | Ingredient |
|---|---|
| 4 tablespoons | Butter |
| 2 tablespoons | Flour |
| 2 cups | Light cream |
| 1½ cup | Cubed cooked salmon |
| 1½ cup | Cubed cooked halibut |
| 1 teaspoon | Salt |
| ⅛ teaspoon | Paprika |
| 3 tablespoons | Sherry |
| 3 | Egg yolks |
Melt the butter in the top of a double boiler; stir in the flour, and gradually add 1 cup of the cream, stirring steadily until mixture reaches the boiling point. Add the salmon, halibut, salt, paprika and sherry. Place over hot water and cook 5 minutes Recipe By : Jennie Grossinger - "The Art Of Jewish
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