Lobster Newburg

     Page Two Hundred Forty-Nine.

     Believe it or not, Lobster Newburg is just small lobster chunks in a sherry-cream sauce, served over toast. That's it. Nothing more, nothing less. If you can make a moderately thin cream sauce, (think chicken a la king style) just do it, adding some sherry to thin. Then add your pre-cooked lobster chunks and serve over really great bread which is hot from the toaster and cut into triangles. Look up specific recipes on the net, but really it's that easy and simple. And scrumpdilyicious.  
     
    

Medium White Sauce

     Page Fifty-Six.
     Do you ever need just a nice little sauce to go over something or to put other stuff into? Like, for instance, say, you want to make some Chicken a la King and you have all your chicken and other crud ready, but you don't have a sauce to put it in. Well, here you go:
     Slowly melt over medium low heat, 1 stick of butter. When it's melted stir in 1/2 cup of flour. Mix occasionally over low heat for a few minutes. (Right now you're basically cooking the flour to eliminate it's raw taste.) While the flour/butter mixture is slowly cooking, put 1 quart of milk in the microwave or in a separate pot on the stove and heat 'till warm. Pour the warm milk into the butter/flour mixture and stir until thickened, just a few minutes should do it. Add salt, pepper and any other spices you wish to flavor it up. (If for example, you're making the aforementioned Chicken a la King, you can add a couple of chicken bullion cubes and perhaps some poultry seasoning. But this, really, is just an example.) By the way, this is enough sauce to feed eight to ten people if you add a lot of other stuff to it. Of course, you can divide it very easily. For a family of four with little leftover use 1/2 stick butter, 1/4 cup flour and 2 cups milk. Feel free to make even less or gobs more if desired.
     This is a perfect "medium" white sauce. Good gravy, that was easy!