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FOR LUNCHEON AND SUPPER GUESTS
MOCK LOBSTER À LA NEWBURG
Wipe a
2 pound haddock, remove skin and bones, sprinkle with
Salt and steam 20 minutes over boiling water. Cool and separate in flakes. Melt
¼ cup butter, add
1 tablespoon flour mixed with
¾ teaspoon salt
1 teaspoon paprika
Few grains cayenne and
Slight grating nutmeg. Then add
½ cup milk gradually. Cook and stir until sauce boils. Add haddock flakes and
1 pimiento cut in strips and place over hot water. Just before serving add
2 egg yolks beaten slightly with
½ cup cream and
2 tablespoons lemon juice. As soon as it is hot serve in
Timbale cases.
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MOCK LOBSTER À LA NEWBURG
