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Seafood Newburg

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      Title: SEAFOOD NEWBURG
 Categories: Fish, Carnation
      Yield: 17 Servings
 
      6 oz Mushrooms; sliced
      4 oz Onions; finely chopped
      3 oz Butter
      1 oz Flour
    1/4 ts White pepper
    1/4 c  Sherry
      2    Egg yolks; beaten
      1 qt RICH'NING;prepared according
           - to label
      2 c  ChefMate Golden Cheese Sauce
      1 lb Seafood; cooked, cut in
           - chunks (shrimp, crab,
           - halibut, lobster, etc.)
 
  1.  In large suacepot, saute mushrooms and onions in butter. 2. Stir
  in flour and white pepper. Cook over low heat, stirring constantly
  about 3-5 minutes. 3. Combine sherry, egg yolks and RICH'NING.
  Gradually add mixture to roux, stirring until sauce is smooth. Cook
  5-8 minutees, stirring constantly with wire whip. 4. Add Golden
  Cheese Sauce. Stir until smooth. 5.  Add seafood to Newburg Sauce.
  Heat to serving temperature. Serve over toast points, wild or saffron
  rice or vol au vent shells.
  
  Makes 17  1/2 cup servings.
  
  Source: Carnation Company
 
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