SEAFOOD NEWBURGH
A downsized recipe from my catering days. I would often make this for 200 or more at a time. My original recipe came from Filene's Basement Department Store in Boston, Massachusetts, which had a tea room.
Provided by Marsha Gardner
Categories Other Main Dishes
Number Of Ingredients 10
Steps:
- 1. Make a rich, medium-thin white sauce from first four ingredients.
- 2. Add remaining ingredients and heat to just below boiling point.
- 3. Serve in puff pastry shells or over toast points.
- 4. A nice dish for a ladies luncheon or shower.
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