Recipe - Crawfish Newburg

3 tablespoon Butter
1 small Yellow onion; chopped
3 tablespoon Flour
2 cup Fish stock (see recipe);
canned fish broth or clam
juice
1 cup Whipping cream
1 Egg
2 tablespoon Dry sherry
One half teaspoon Paprika
Salt & freshly ground black
pepper to taste
1 pound Crawfish tails; cooked and
cleaned
2 cup Cooked rice
Parsley; chopped, for
garnish

This is a very highclass use of the formerly lowclass mudbug. It is
wonderful, isn't it, how peasant dishes become expensive classics once the
rest of the culture catches on to the glories of inventing dishes out of
sheer necessity? We have certainly gone beyond necessity in this one, since
it is a blend of the freshwater crawfish and a very fancy and rich sauce. I
love this one, too.

Heat a 2quart soup pot, add the butter and the onion, and saut‚ until
the onion is clear. Stir in the flour and cook for a few minutes to form a
roux. Do not let it darken. Add the fish stock, stirring carefully, and
bring the whole to a boil. Reduce the heat and simmer 15 minutes, stirring
until it thickens. Combine the cream, egg, and One half cup of the hot stock and
whip together. Stir this mixture back into the pot. Turn the heat to low
and add the remaining ingredients, except the crawfish, rice, and parsley.
Keep warm until you are about to serve. Then stir in the crawfish, heat for
a moment, and serve over the rice with a parsley garnish.

I enjoy a glass of cold dry white wine and a green salad with my Newburg.
Anything else would be too rich.

From The Frugal Gourmet Cooks American. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.