Salmon Newburg Recipe
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon dry mustard
dash of pepper
1 cup milk
1/2 cup half-and-half
1 can (16 ounces) salmon, un-drained
2 egg yolks
1 tablespoon dry sherry
1 tablespoon grated Parmesan cheese
In medium saucepan, melt butter over medium low heat; stir in flour to make a smooth roux. Stir in seasonings and gradually add milk and cream. Continue cooking and stirring until thickened; stir in salmon liquid.
Stir about 1/2 cup of the hot mixture into the lightly beaten egg yolks, stirring quickly. Return liquid with egg yolks to the sauce mixture in the saucepan. Cook for about 2 minutes, stirring. Stir in sherry, Parmesan cheese, and flaked salmon. Heat and serve over rice, toast, biscuits, or in patty shells.
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