Halibut A La Newburg
|Sherry wine||1⁄4 Cup (4 tbs)|
|Evaporated milk||1 Cup (16 tbs) (Undiluted)|
|Lemon juice||1 Teaspoon|
Cut the halibut in small cubes.
Steam over hot water or poach in court bouillon for five minutes.
Beware of long or swift cooking as the halibut easily loses its shape.
When poached, put the fish, butter, wine, brandy, salt and cayenne in a double boiler and heat smoking hot.
Beat the yolks and combine with the evaporated milk (sour cream may be substituted for the milk and lemon juice) and cook with the hot fish for one minute.
Remove from the fire and add the lemon juice.