LOBSTER À LA NEWBURG
Three lobsters, one-half cup sherry, one cup of cream, one tablespoonful butter, yolks of three eggs. Boil live lobsters twenty minutes in salt water; when cool pick out the meat, put it in the wine and butter, and let cook three minutes, always stirring; then add cream, and let scald; add salt, pepper and yolks of the eggs.
Mrs. D. Tim