Eggs Newburg
from http://lostpastremembered.blogspot.com/

Eggs Newberg were a popular breakfast dish at Hearst Castle back when Clark Gable and Gary Cooper were regular guests. The recipe is modified from the booklet, Hearst Castle Fare. The housekeeper of Hearst Castle, Ann Rotanzi, put the collection together. The title page of the booklet says they are authentic recipes served in the castle. Eggs Newburg is poached eggs on toast bedizened with a lovely sherried, creamy shrimp Newburg sauce.

4 - 8 poached eggs
4 - 8 slices of toast
parsley, broccoli, asparagus or slices of pimento

Shrimp Newberg Sauce

http://lostpastremembered.blogspot.com/ says "The original recipe says this is enough sauce for 12 eggs and 6 slices of toast –– serving 6. It would be a little slight I think unless the bread was large and you only had 2-3 shrimp per serving since there are about 8 - 10 m [medium] shrimp per cup –– your call."

2 tablespoons butter
1 1/2 teaspoon flour
1/2 teaspoon salt
pinches cayenne pepper
1 tablespoon sherry or madeira
dashes nutmeg
1/2 cup cream
1/2 cup milk
2 cups cooked, shelled shrimp
2 egg yolks, beaten

Melt the butter in the top of a double boiler (or in a heavy pan using low heat) and add the flour, salt and cayenne and mix well. Add the cream and milk gradually, stirring. Cook and stir until thickened. Add shrimp.

Just before serving, add the egg yolks and flavorings. Do not allow to boil.

After you have made the sauce, poach your eggs and make your toast. Pour the sauce over your eggs and serve with parsley and/or a vegetable like broccoli, asparagus or slices of pimento