Scallops Newburg ~ Joy of Cooking & The Settlement Cook Book + Bonus: Waste Not Want Not Dish

Описание: In this Vintage Cookbooks and Crafts video, I make SCALLOPS NEWBURG. I searched my cookbooks for the Newburg Sauce recipe and settled on the one I found in both the "JOY OF COOKING” by Irma S. Rombauer & Marion Rombauer Beck (1967 printing), and “THE SETTLEMENT COOK BOOK, The Way to a Man’s Heart” by Mrs. Simon Kander (1951 printing).

The original sauce recipe was made around 1876 for a lobster dish named “Lobster Wenburg”, after a ship Captain (Ben Wenburg) who invented it. After a dispute between him and the owner of Delmonico’s restaurant in New York, the dish was removed from the menu; but was later renamed and put back on by popular request and became known as Lobster Newburg.

There is an alternate story in The Gold Cook Book by Master Chef Louis P. De Gouy. He wrote: “This popular sauce is 100 percent French, although its name is American. The French chief of the old Delmonico’s in New York was the one who originally conceived this culinary creation. The name of the town up on the Hudson River had no connection whatsoever with this sauce. Delmonico’s wanted to honor one of its best cash customers, by the name of Wenburg, and named this sauce in his honor. Mr. Wenburg accepted only on condition that the three letters of the first syllable of his name be reversed—hence Newburg.”

At the end of the video, I make a “Waste Not, Want Not” dish (Shrimp Newburg with Pasta) using up the leftover sauce & crumb-topping.


Recipe ~

NEWBURG SAUCE (pg. 124, The Settlement Cook Book)

2 Tbsp. Butter
1 tsp. Salt
½ tsp. Paprika
3 Egg Yolks
1 cup Cream
¼ cup Sherry or Madeira wine

Melt the butter, add the wine, or use wine substitutes, and cook for 2 minutes. Add the cream, pour a few spoonfuls over the well beaten yolks. Mix thoroughly. Then stir eggs into the rest of the sauce. Let cook until thickened, stirring constantly. Serve at once.

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NEWBURG SAUCE from “Lobster or Seafood Newburg” (pg. 239, Joy of Cooking)

Melt in a double boiler:
4 Tbsp. Butter
Add, stir and cook for 3 minutes;
2 c. boiled diced lobster meat
Add:
¼ cup dry sherry or Madeira
Cook gently about 2 minutes more. Add:
½ tsp. Paprika
(1/3 tsp. Nutmeg)
Beat and add:
3 Egg Yolks
1 cup Cream
Cook and stir these ingredients until they thicken. Do not permit them to boil.

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