Name: Seafood Newburg
Yield: 100 servings
Cuisine: American
Ingredients: 5 LB MUSHROOMS - FRESH; 0.2 QT APP - PERNOD; 0.2 QT BRANDY DOMET NAPOLEON; 0.25 QT HOUSE WINE WHITE; 8 LB SCALLOPS - SEA FRESH; 5 LB MUSSELS - MEAT; 10 LB SHRIMP - GREEN RAW IQF; 4 LB MUSSEL BLACK BLOUNT; 0.2 QT SHERRY DRY SACK; 2 OZ DILL - RTU; 2 EA PARSLEY - ITALIAN (chopped); 2 OZ TARRAGON LEAVES - RTU (chopped); OZ PEPPER - BLACK WHOLE (to taste); OZ SALT (to taste); 1 LB Lobster Butter (for finishing); 8 QT Newburg Sauce; 2 LB BUTTER SOLIDS - NEW (for sautéing)

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Seafood Newburg — Formulation & Method | CuliNect