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Seafood Birney

4 Tbsp. flour
8 Tbsp. butter
8 oz. cream cheese
8 oz. sour cream
1 cup milk, half and half or cream
4 Tbsp. lemon juice
4 Tbsp. white wine (optional)
1 tsp. salt
2 egg yolks
2 lb. Haddock or light, mild flavored White Fish
1 or more lb. Shrimp
1 or more lb. Lobster or Scallops (be inventive!)


Make a roux with the flour and butter. Add remaining ingredients except the egg yolks and seafood and simmer until thickened. Reduce heat to low or warm. Whip the 2 egg yolks and add a few teaspoons of sauce to the egg yolks so they will not thicken when added to the sauce. Then add to sauce. Add the pre-cooked seafood.


Poaching it in wine will enhance the flavor. Be careful not to dilute the above sauce with the poaching liquid or adjust the sauce by additional roux. The consistency of the sauce, at serving time, should be thick enough to be able to be scooped or spread on to melba rounds or home-made toast points. Serve in a chafing dish. Ample for 30 people as part of a cocktail party buffet table.


If sauce is less thick, it would serve as a seafood newburg for at least 6.



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