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Crawfish Newburg


1/4 cup Butter
1/4 ts Salt
1/2 ts White pepper
1/4 ts Paprika
1/4 ts Nutmeg
1 tb Flour
1 cup Coffee cream
2 lb Cooked crawfish tails
3 Egg yolks; beaten
2 tb Dry sherry
Pastry shells or hot rolls

Melt butter in pan; add the seasonings and flour. When smooth, add cream gradually; bring to a boil, stir in the crawfish and when thoroughly heated add the egg yolks and sherry. Cook until thick, do not boil. Serve in shells or on hot rolls.

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