|The River Cottage Cookbook|
|by Hugh Fearnley-Whittingstall|
First published in the United Kingdom in 2001, THE RIVER COTTAGE COOKBOOK quickly became a hit among food cognoscenti around the world.
Results 1 - 9 of 9 for newberg sauce
STUFFING: Mix chopped ... can of shrimp. NEWBERG SAUCE: Saute 2 ... 350 degrees for 20 minutes. When ready to serve, pour Newberg Sauce over the fillets.
(Use with cooked shrimp, scallops, lobsters, etc. with rice, noodles, toast cups, etc.) Mix, cook over medium heat until hot (do not boil) : Add fish ...
In a 1 quart saucepan, melt butter and stir in flour; add salt, cream, eggs and cook over medium low heat until mixture starts to boil and thickens, ...
Make white sauce with milk, butter and flour. When thickened, add egg yolks, sherry and seasonings. Add seafood and pour over toast squares.
Heat chicken broth, ... cups flour and Newberg sauce mix to make ... a chunk of lobster meat and parsley; garnish with crackers. Serves 15 to 20 people.
Bring water and ... mixing bowl. Add sauce mixes. Whisk until ... 5-10 minutes before serving. Serve with buttered green peas, onion rings and fruit cup.
Melt butter, stir ... in ketchup, Worcestershire sauce and mustard. Add ... Immediately before serving add 2 tablespoons sherry. Serve the shrimp over rice.
Combine first 7 ... coating well with sauce. Cook on ... briskly to break up fish into bite-size pieces. Stir in cream, blending well. Cook 1 hour more.
Saute mushrooms in ... and cook the sauce, stirring constantly, ... sherry. Arrange the mushrooms on split and toasted English muffins and pour sauce over.
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