Seafood Newburg - cooking recipe

Ingredients

6 Tbsp. butter
2 Tbsp. flour
1 1/2 c. light cream
3 beaten egg yolks
3 Tbsp. dry white wine
2 Tbsp. lemon juice
1/4 Tbsp. salt
paprika
1 c. seafood *

Preparation

Melt butter.
Blend in flour.
Add cream.
Cook and stir until thick and bubbly.
Stir small amounts of hot mix into yolks. Return to hot mix.
Cook and stir until thick.
Do not boil.
Stir in seafood.
Heat through.
Stir in wine, juice and salt. Sprinkle with paprika.
Serve over Pepperidge Farm pastry puffs or rice.