| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
|
Fish, Carnation |
17 |
Servings |
INGREDIENTS
| 6 |
oz |
Mushrooms; sliced |
| 4 |
oz |
Onions; finely chopped |
| 3 |
oz |
Butter |
| 1 |
oz |
Flour |
| 1/4 |
ts |
White pepper |
| 1/4 |
c |
Sherry |
| 2 |
|
Egg yolks; beaten |
| 1 |
qt |
RICH'NING;prepared according to label |
| 2 |
c |
ChefMate Golden Cheese Sauce |
| 1 |
lb |
Seafood; cooked, cut in chunks (shrimp, crab, halibut, lobster, etc.) |
INSTRUCTIONS
1. In large suacepot, saute mushrooms and onions in butter. 2. Stir in
flour and white pepper. Cook over low heat, stirring constantly about 3-5
minutes. 3. Combine sherry, egg yolks and RICH'NING. Gradually add mixture
to roux, stirring until sauce is smooth. Cook 5-8 minutees, stirring
constantly with wire whip. 4. Add Golden Cheese Sauce. Stir until smooth.
5. Add seafood to Newburg Sauce. Heat to serving temperature. Serve over
toast points, wild or saffron rice or vol au vent shells.
Makes 17 1/2 cup servings.
Source: Carnation Company
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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