Recipe Manuscript

Sauce A La Newburg, For Lobster

Name: Sauce A La Newburg, For Lobster
Prep time: PTPT5M
Cook time: PTPT10M
Yield: 4
Cuisine: American
Ingredients: 115 g unsalted butter, melted; 40 ml dry sherry wine; 2 egg yolks; Pinch of salt; Pinch of black pepper; 5 ml (1 teaspoon) lemon juice; 120 ml heavy (double) cream; 2 g (1/2 teaspoon) cornstarch

1903

From the treasured pages of Cooking in old Créole days. La cuisine créole à l'usage des petits ménages

Written by Célestine Eustis

Early Modern Kitchen (1900 - 1930)American Intermediate Dinner Lunch

Original Recipe • 1903

Original Manuscript(circa Early Modern Kitchen, 1900 - 1930)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Sauce A La Newburg, For Lobster

"Take a quarter of a pound of melted butterr, and a whiskey glass of sherry wine, two yolks of eggs, a little salt and pepper to taste, a little lemon juice and half cupful of sweet cream, mixed well with half teaspoonful of corn starch. Stir all together well on the fire without allowing it to burn or turn. —Compliments of MARSHALL THOMAS."

Note on the Original Text

The recipe is written in the relaxed, conversational style typical of early 1900s American cookbooks—giving a broad outline rather than a step-by-step procedural format, with amounts described by common objects (like a 'whiskey glass') rather than precise measurements. Spelling and phrasing follow early 20th-century conventions, which occasionally favor brevity and assume a certain knowledge of culinary processes among home cooks. Ingredients like 'sweet cream' refer to what we now call heavy or double cream.

Modern Kitchen Interpretation

Recipe's Origin

Cooking in old Créole days. La cuisine créole à l'usage des petits ménages - Click to view recipe in book

Title

Cooking in old Créole days. La cuisine créole à l'usage des petits ménages (1903)

You can also click the book image above to peruse the original tome

Writer

Célestine Eustis

Era

1903

Publisher

R.H. Russell

Background

Take a delicious journey back in time with this charming bilingual collection of Creole and American recipes, crafted for cozy households. Célestine Eustis blends French flair with Southern soul, guiding both the novice and seasoned gourmand through the distinct flavors and delightful traditions of old Creole kitchens.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This recipe originates from the 1903 publication 'Cooking in old Créole days,' by Célestine Eustis, which reflects the elegance and sophistication of Louisiana’s historical Creole cuisine. Influences from French, Spanish, and American kitchens merged in grand Southern homes, and sauces like this Newburg—originally adapted from high-class American hotel fare—became beloved for lavish dinners. Sauce à la Newburg would likely have been served at fêtes or holiday tables in New Orleans’ most refined homes, demonstrating both culinary refinement and access to luxury imports like sherry.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Cooks of the early 20th century would prepare this sauce in a thick-bottomed saucepan over a wood or coal-burning stove, using a sturdy wooden spoon or a wire whisk to keep the eggs from curdling. A fine porcelain or earthenware bowl might be used for beating the egg yolks, while the final sauce would be dramatically presented in a silver or china sauce tureen at an elegant dinner table.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

5 mins

Cook Time

10 mins

Servings

Ingredients

4 oz unsalted butter, melted
1 1/3 fl oz (2 tbsp + 2 tsp) dry sherry wine
2 egg yolks
Pinch of salt
Pinch of black pepper
1 tsp lemon juice
1/2 cup heavy (double) cream
1/2 tsp cornstarch

Instructions

Begin by melting 4 ounces of unsalted butter in a saucepan over low heat.
Add 1 1/3 fluid ounces (2 tablespoons + 2 teaspoons) of dry sherry wine, stirring gently.
In a separate bowl, whisk together 2 egg yolks, a pinch of fine salt, a twist of black pepper, and a squeeze (about 1 teaspoon) of fresh lemon juice.
Mix 1/2 cup of heavy cream with 1/2 teaspoon of cornstarch until smooth, then add this to the saucepan.
Warm the mixture over low-moderate heat, stirring constantly to avoid curdling or scorching.
Continue stirring until the sauce thickens slightly and becomes silky.
Use this lavish, velvety sauce to dress cooked lobster, or as a decadent topping for seafood.

Estimated Calories

220 per serving

Cooking Estimates

This sauce takes about 5 minutes to prepare and 10 minutes to cook. It makes enough for 4 servings and each serving has about 220 calories.