Crawfish Newburg

Leslie Davis - Wednesday, May 30, 2012

1 lb. Louisiana crawfish tailmeat

1/4 c. butter or margarine

2 ½ T. flour

3/4 t. salt

Cayenne pepper to taste

Dash of nutmeg

1 pt. half & half cream

2 egg yolks, slightly beaten

2 T. sherry or lemon juice

Hot biscuits or toast points

Melt butter or margarine. Stir in flour and seasonings. Add half & half gradually and cook until thick and smooth, stirring constantly. Stir a little of the hot mixture into egg yolks. Add yolks to remaining sauce, stirring constantly. Add crawfish and heat thoroughly. Remove from heat and stir in sherry or lemon juice. Serve immediately over hot biscuits or toast points. Serves 6.