An invention of a New York restaurateur named Newburg in the late 19th century, this adaptation uses oysters in place of the original lobster. Absolutely wonderful, particularly for brunch or entertaining.

Oysters a la Newburg
Recipe type: Entertaining
Serves: 6 to 8
  • 36 oysters
  • 1/2 Tablespoon flour
  • 1 Tablespoon butter
  • 1 Cup cream
  • 2 egg yolks
  • 1 teaspoon salt
  • 2 Tablespoons wine, Sherry
  • 1/4 teaspoon Cayenne
  1. Melt butter and stir in flour. When well blended, add gradually cream and beat smooth and glossy. Add drained oysters, quartered.
  2. When thoroughly heated, add salt, cayenne and sherry. Stir well and add beaten yolks of two eggs.
  3. Serve at once, over toast points or heated slices of French bread.

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