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Seafood Newburg
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 140 00
SEAFOOD NEWBURG
Yield 100
Portion 6 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
210 cal
7g
24 g
9g
128 mg
401 mg
91 mg
Ingredient
Weight
Measure
Issue
FISH,FLOUNDER/SOLE FILLET,RAW
14 lbs
SCALLOPS,SEA,RAW
8 lbs
2 qts 1-5/8 cup
SHRIMP,RAW,PEELED,DEVEINED
8 lbs
33-1/2 lbs
4 gal
WATER,BOILING
MILK,NONFAT,DRY
1 lbs
1 qts 2-5/8 cup
RESERVED LIQUID
17-3/4 lbs
2 gal 1/2 qts
BUTTER,MELTED
2 lbs
1 qts
FLOUR,WHEAT,GENERAL PURPOSE
1-1/8 lbs
1 qts
1-1/4 oz
2 tbsp
SALT
PAPRIKA,GROUND
1 oz
1/4 cup 1/3 tbsp
NUTMEG,GROUND
1/8 oz
1/3 tsp
EGG YOLK,BEATEN
8-3/4 oz
15 egylk
Method
1 Add fish, scallops and shrimp to boiling water in steam-jacketed kettle or stock pot. Return to a boil. Reduce heat; simmer 5
minutes. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
2 Drain. Reserve liquid for use in Step 3. Place 6 pounds 12 ounces fish, scallops and shrimp in each steam table pan. CCP: Hold at
140 F. or higher for use in Step 7.
3 Reconstitute milk with reserved liquid. Heat to just below boiling. DO NOT BOIL.
4 Blend butter or margarine and flour to make roux; stir until smooth. Add milk to roux stirring constantly.
5 Add salt, paprika and nutmeg. Simmer 10 to 15 minutes or until thickened. Stir as necessary.
6 Add about 1 quart sauce to egg yolks while constantly stirring. Pour egg mixture slowly back into remaining sauce. Stir to blend
well.
7 Pour 3-1/4 quarts sauce over seafood in each pan. Stir gently. CCP: Hold for service at 140 F. or higher.



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Seafood Newburg

Yield: 100 Portion: 6 Ounces
Calories: 210 cal
Carbohydrates: 7g
Protein: 24 g
Fat: 9g
Cholesterol: 128 mg
Sodium: 401 mg
Calcium: 91 mg

Ingredient Weight Measure Issue
FISH,FLOUNDER/SOLE FILLET,RAW 14 lbs
SCALLOPS,SEA,RAW 8 lbs 2 qts 1-5/8 cup
SHRIMP,RAW,PEELED,DEVEINED 8 lbs
WATER,BOILING 33-1/2 lbs 4 gal
MILK,NONFAT,DRY 1 lbs 1 qts 2-5/8 cup
RESERVED LIQUID 17-3/4 lbs 2 gal 1/2 qts
BUTTER,MELTED 2 lbs 1 qts
FLOUR,WHEAT,GENERAL PURPOSE 1-1/8 lbs 1 qts
SALT 1-1/4 oz 2 tbsp
PAPRIKA,GROUND 1 oz 1/4 cup 1/3 tbsp
NUTMEG,GROUND 1/8 oz 1/3 tsp
EGG YOLK,BEATEN 8-3/4 oz 15 egylk

Method:
1 Add fish, scallops and shrimp to boiling water in steam-jacketed kettle or stock pot. Return to a boil. Reduce heat; simmer 5
minutes. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
2 Drain. Reserve liquid for use in Step 3. Place 6 pounds 12 ounces fish, scallops and shrimp in each steam table pan. CCP: Hold at
140 F. or higher for use in Step 7.
3 Reconstitute milk with reserved liquid. Heat to just below boiling. DO NOT BOIL.
4 Blend butter or margarine and flour to make roux; stir until smooth. Add milk to roux stirring constantly.
5 Add salt, paprika and nutmeg. Simmer 10 to 15 minutes or until thickened. Stir as necessary.
6 Add about 1 quart sauce to egg yolks while constantly stirring. Pour egg mixture slowly back into remaining sauce. Stir to blend
well.
7 Pour 3-1/4 quarts sauce over seafood in each pan. Stir gently. CCP: Hold for service at 140 F. or higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/seafood_newburg.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence