Newburg Sauce

Ingredients

• 3 Tbsp butter
• 2 Tbsp flour
• 14 tsp salt
• 18 tsp paprika
• 34 c light cream
• 12 c fish stock use liquid from cooking fish
• 2 egg yolks
• 2 Tbsp dry sherry

Directions

1. Melt butter in saucepan
2. Remove from heat stir in flour salt and paprika until blended
3. Stir in cream and fish stock slowly Cook over medium heat and stir constantly until mixture thickens and comes to boil
4. Boil 1 minute
5. Remove from heat
6. In medium bowl beat egg yolks well
7. Stir in about 12 cup hot sauce
8. Stir egg yolk mixture into sauce in saucepan
9. Add sherry
10. Cook over low heat stirring until heated through
11. Do not boil
12. Makes 1 12 cups