96—Newburg Sauce

First Method (with Raw Lobsters).—Divide a two lb. lobster into four parts. Remove its creamy parts, pound them finely with two oz. of butter, and put them aside.

Heat in a sautépan one and one-half oz. of butter and as much oil, and insert the pieces of lobster, well seasoned with salt and cayenne. Fry until the pieces assume a fine, red colour; entirely drain away the butter, and add two tablespoonfuls of burnt brandy and one-third pint of Marsala or old Sherry.

Reduce the wine by two-thirds, and wet the lobster with one-third pint of cream and one-half pint of fish fumet. Now add a faggot, cover the sautépan, and gently cook for twenty-five minutes. Then drain the lobster on a sieve, remove the meat and cut it into cubes, and finish the sauce by adding the creamy portions put aside from the first. Boil so as to ensure the cooking of these latter portions; add the meat, cut into cubes, and verify the seasoning.

N.B.—The addition of the meat to the sauce is optional; instead of cutting it into cubes it may be stewed and displayed on the fish constituting the dish.