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Thread: rec idea: Eggs a la Newburg

  1. #1
    Jean B. Guest

    Default rec idea: Eggs a la Newburg

    I'm not going to type up this recipe.... As seen in the March
    1941 American Cookery, this is sliced hard-boiled eggs atop
    buttered toast with Newburg Sauce. I am thinking more of the
    usual poached eggs, maybe on English muffins, and that the sauce
    really needs some kind of seafood in it. That might not be a bad
    breakfast!
    --
    Jean B.

  2. #2
    Lou Decruss Guest

    Default Re: rec idea: Eggs a la Newburg

    On Tue, 16 Sep 2008 10:23:48 -0400, "Jean B." <[email protected]> wrote:

    >I'm not going to type up this recipe.... As seen in the March
    >1941 American Cookery, this is sliced hard-boiled eggs atop
    >buttered toast with Newburg Sauce. I am thinking more of the
    >usual poached eggs, maybe on English muffins, and that the sauce
    >really needs some kind of seafood in it. That might not be a bad
    >breakfast!


    I was served something similar years ago that was quite good. I
    wasn't newburg sauce but the idea was a similar idea. It was a white
    sauce with a bit of dry mustard, salt, lots of white pepper & paprika.
    She was one of those who likes ketchup on eggs and IIRC she put some
    of that in it. When the sauce was seasoned she added the sliced hard
    cooked eggs and stirred a bit until the yolks started so break down
    and served it over toast. Even with the ketchup it was a pretty darn
    good meal. I've made variations of it since and you're only limited
    by your imagination. I'll bet a ham steak would be a nice addition.
    Thanks for the reminder. I haven't made it in a long time.

    Lou

  3. #3
    Jean B. Guest

    Default Re: rec idea: Eggs a la Newburg

    Lou Decruss wrote:
    > On Tue, 16 Sep 2008 10:23:48 -0400, "Jean B." <[email protected]> wrote:
    >
    >> I'm not going to type up this recipe.... As seen in the March
    >> 1941 American Cookery, this is sliced hard-boiled eggs atop
    >> buttered toast with Newburg Sauce. I am thinking more of the
    >> usual poached eggs, maybe on English muffins, and that the sauce
    >> really needs some kind of seafood in it. That might not be a bad
    >> breakfast!

    >
    > I was served something similar years ago that was quite good. I
    > wasn't newburg sauce but the idea was a similar idea. It was a white
    > sauce with a bit of dry mustard, salt, lots of white pepper & paprika.
    > She was one of those who likes ketchup on eggs and IIRC she put some
    > of that in it. When the sauce was seasoned she added the sliced hard
    > cooked eggs and stirred a bit until the yolks started so break down
    > and served it over toast. Even with the ketchup it was a pretty darn
    > good meal. I've made variations of it since and you're only limited
    > by your imagination. I'll bet a ham steak would be a nice addition.
    > Thanks for the reminder. I haven't made it in a long time.
    >
    > Lou


    Hmmm. That is hard for me to envision.

    Some of these old recipes look interesting, don't they?

    --
    Jean B.

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