Previous Recipe | Up To Page | Recipe Index | Random Recipe | Next Recipe

Categories: Seafood - Meat - Mains - Sandwich - Meat Sauce - Seafood Sauce - Chilled - Boiled
Recipe Full Resolution

Ingredients

Protein Options

| Ingredient | Amount | Notes | | ———- | ——— | —– | | Lobster | 1½ Quarts | | | Shrimp | 1½ Quarts | | | Crab | 1½ Quarts | | | Chicken | 1½ Quarts | | | Turkey | 1½ Quarts | | | Ham | 1½ Quarts | |

Pick one protein

Sauce

Ingredient Amount Notes
Sherry ½ cup Dry Sherry
Lemon Juice 1 Tbsp  
Curry Powder ¼ tsp  
Nutmeg dash  
Protein    
Butter ¾ Cup  
Flour ½ cup Sifted
Light Cream 1 quart Scalded - May use Half + Half instead
Half + Half 1 quart Scalded - May use Light Cream instead
Salt 1 tsp  
Heavy Cream 1 cup  
Eggs 5 Yolks only
Patty Shells   For serving - May use toast instead
Toast   For serving - May use patty shells instead

Method

  1. Dice protein into bite-sized chunks
  2. Combine Sherry, Lemon Juice, Curry Powder and Nutmeg
  3. Pour over protein
  4. Stir to blend
  5. Cover and refrigerate several hours
  6. Soften butter
  7. Blend flour into softened butter
  8. Scald Cream or Half + Half
  9. Stir butter mixture into dairy and blend well
  10. Add salt
  11. Cook over low heat, stirring occassionally until mixture thickens
  12. Place sauce over hot water
  13. Continue cooking and stirring until sauce is thick and creamy
  14. Combine Heavy Cream and Egg Yolks
  15. Stir into sauce
  16. Add marinated meat, including the marinade, to sauce
  17. Heat 10 minutes more
  18. Serve in patty shells or on toast

Notes From Gran

  • For a thinner sauce - add sherry
  • Double for 25

Modern Notes

*

Edit this recipe

Previous Recipe | Up To Page | Recipe Index | Random Recipe | Next Recipe