Text 11331, 81 rader
Skriven 2007-02-04 16:01:36 av Ian Hoare
     Kommentar till en text av MICHAEL LOO
Ärende: Re: dining with father 985
==================================
Hi MICHAEL, 

 on Wed, 31 Jan 2007 14:16:00 -0500, you said:-

> IH> I hesitate to dispute with so eminent an authority, but Google gives
> IH> 157 hits for Lobster Wenburg and >475 for Lobster Wenberg.
>
>Ummm ... ummm, how can I say this. Would you believe Google rather than me? 

Given that Google's merely listing what others say, and one or of them just
might be as knowledgeable as either of us (unlikely though that may be), it
would depend. Had Google shown 600 hits from serious books with Wenberg, and
1 hit from the "Enquirer" for Wenburg, I'd be tempted to side with Google.
As it is, with a ratio of 1 to 3 in favour..... I'm torn. 

>If you remain skeptical, you have an authority
>far greater than Google or me, right on your bookshelf.

Well, you know, while I would certainly happily quote Saulnier as being a
near absolute authority on how to cook any particular dish that was part of
Classical French Haute Cuisine, I'd be less inclined to trust him on his
_spelling_ of a dish invented in the USA and named after an American. It's
like using any reference book... It's only sensible to trust them within
their core interest. There's no WAY I would trust Larousse (not
gastronomique) on the components of a scottish dish, nor the OED on the
components of a German one. 

>Source: adapted from Escoffier, Le Guide Culinaire

Ah... I don't have Escoffier as it happens. 

However, this article....

http://www.relishmag.com/article/19992.html

does give an interesting and plausible explanation for the change and I'm
prepared on that basis to accept Newburg.

MMMMM----- Now You're Cooking! v5.75 [Meal-Master Export Format]

      Title: Lobster Or Shrimp Newburg
 Categories: american, crustaceans, dairy, main dish
      Yield: 4 servings

      3 c  cooked lobster or shrimp; * 
           -see note below
      3 md egg yolks
  1 1/2 c  heavy cream, divided
      1 tb butter
      2 tb dry sherry
    3/4 ts sea salt
    1/8 ts cayenne; or to taste

about 1 pound lobster or 3/4 pound shrimp

1. Cut lobster into bite-size chunks. If using shrimp, leave whole or cut
in half.

2. Whisk egg yolks with 1/2 cup cream. In a large nonstick skillet, melt
butter. Add fish and toss to coat with butter. Add remaining 1 cream,
sherry, salt and cayenne; simmer 3 minutes to slightly reduce. Lower heat.

3. Ladle a scant 1/4 cup of sauce into yolk mixture; whisk. Stir yolk
mixture into the pan; cook and stir until sauce thickens. Do not boil.
Serve over toast or hot cooked white rice.

At Delmonico's, the kitchen might have served Newburg over toast cut into
triangles, but rice works just fine.

Recipe by Jean Kressy, 'Relish the American Table,' Jan. 14, 2007

Contributor:  Typos IMH


MMMMM


Bon appetit
Ian in Forges
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