Crawfish Newburg

2 lb crawfish (cooked)
3 egg yolks
1 can thin cream
1 tbs flour
1/4 cup butter
1/4 tsp salt
1/2 tsp white pepper
1/4 tsp paprika
1/4 tsp nutmeg
2 tbs dry sherry

Melt the butter in a saucepan and add the seasonings and flour. When smooth, add cream, gradually. Bring to a boil, stir in the crawfish and when thoroughly heated, add the beaten egg yolks and sherry and cook until thick (do not boil).

Serves 4.

May be served in pastry shells or on hot rolls.

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Cajun Country -- New Iberia, Louisiana