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Newburg


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A designation given to a method of cooking lobster by sautéing it with cream and fish stock, with the addition of sherry or brandy. The recipe was created in the latter part of the nineteenth century by a Mr. Wenburg, head chef at the New York restaurant Delmonico's, but already by the 1890s the w and n of his name had been transposed to give Newburg (according to one version, because Mr. Wenburg had fallen into bad odour with the owners of the restaurant).

Subjects: Cookery, Food, and Drink.


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