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LOBSTER NEWBURG SAUCE 
1 pt. hot milk
1/3 c. butter
1/4 c. bread flour
3 egg yolks, beaten
1/4 c. heavy cream
4 tbsp. sherry
2 tbsp. brandy
Salt and few grains red pepper

Using wire whip blend flour and butter in iron skillet over low flame. Stir constantly while adding hot milk. Remove skillet from flame, add beaten egg yolks and cream. Return to flame long enough for eggs to cook. Season. This sauce will not separate and can be stored in refrigerator. 4-6 servings.

Sherry, brandy and lobster meat are added to sauce immediately before heating in preparation for serving.

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