Can you distinguish between the classic Lobster a la Newburg and Lobster Thermidor?
In short: Explore a 1898 recipe from 'The Twentieth Century Cook Book' to see how historical seafood preparations often overlap in ingredients and technique.
This video examines a recipe for Shrimps a la Newburg, which serves as a riff on a Lobster a la Newburg found in the 1898 cookbook, 'The Twentieth Century Cook Book'. The presentation highlights how these two dishes often become muddled in culinary literature due to their similar methods.
The recipe details a process of simmering meat with butter, salt, and cayenne, followed by the addition of Madeira or sherry wine with sugar, and finished with a mixture of egg yolks and sweet cream.
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Sources
- Summary by Intellect · source: 1898 Shrimps a la Newburg Recipe - Old Cookbook Show - Glen And Friends Cooking
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