Seafood Birney Recipe

• 4 tbsp. flour
• 8 tbsp. butter
• 8 ounce. cream cheese
• 8 ounce. lowfat sour cream
• 1 c. lowfat milk, half and half or possibly cream
• 4 tbsp. lemon juice
• 4 tbsp. white wine (optional)
• 1 teaspoon salt
• 2 egg yolks
• 2 pound haddock or possibly light, mild flavored white fish
• 1 or possibly more pound shrimp
• 1 or possibly more pound lobster or possibly scallops (be inventive!)

1. Make a roux with the flour and butter.
2. Add in remaining ingredients except the egg yolks and seafood and simmer till thickened.
3. Reduce heat to low or possibly hot.
4. Whip the 2 egg yolks and add in a few tsp.
5. of sauce to the egg yolks so they won't thicken when added to the sauce.
6. Then add in to sauce.
7. Add in the pre-cooked seafood.
8. Poaching it in wine will enhance the flavor.
9. Be careful not to dilute the above sauce with the poaching liquid or possibly adjust the sauce by additional roux.
10. The consistency of the sauce, at serving time, should be thick sufficient to be able to be scooped or possibly spread on to melba rounds or possibly home-made toast points.
11. Serve in a chafing dish.
12. Ample for 30 people as part of a cocktail party buffet table.
13. If sauce is less thick, it would serve as a seafood newburg for at least 6.

flour, butter, cream cheese, sour cream, milk, lemon juice, white wine, salt, egg yolks, haddock, shrimp, lobster

Taken from cookeatshare.com/recipes/seafood-birney-52965 (may not work)