| NEWBURG IN PASTRY SHELLS |
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6 servingsPastry Shells: 2 cups all-purpose flour 1 teaspoon salt 3/4 cup CRISCO all-vegetable shortening or 3/4 CRISCO Stick 1/4 cup cold water Newburg: 1 pound ocean perch fillets, cooked 1/2 pound frozen cooked salad shrimp 1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick 1/2 pound sliced fresh mushrooms 1 teaspoon lemon juice 1/4 cup all-purpose flour 3/4 teaspoon salt 1/4 teaspoon white pepper 2 cups half-and-half or light cream 2 egg yolks, beaten 2 tablespoons snipped parsley 2 tablespoons cooking sherry Preheat oven to 425ºF. For Pastry Shells, mix flour and salt in a bowl. Cut in Crisco using a pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle with water, 1 tablespoon at a time, mixing lightly with fork until dough can be formed into a ball. Divide dough into 6 equal portions. Roll each on a lightly floured surface into a circle 1 inch larger than the lid from a 3-pound Crisco can (about 6-1/2 inches). Prick pastry circles with fork. Set six 10-ounce custard cups upside-down on a baking sheet. Place pastry circles over cups; pinch 10 to 12 times so they fit closely. Bake at 425ºF for 12 to 15 minutes or until golden brown. Remove from oven and set on rack. When ready to use, carefully remove Pastry Shells from custard cups. For Newburg, cut cooked perch into bite-size pieces. Thaw shrimp; rinse with cold water and pat dry. Set aside, reserving a few shrimp for garnish. Melt Crisco in a heavy skillet over medium heat. Add mushrooms; cook for 2 to 3 minutes, stirring occasionally. Sprinkle with lemon juice. Remove from heat; blend in flour, salt, and pepper. Add a small amount of half-and-half and stir until sauce is smooth. Gradually stir in remaining half-and-half. Cook over medium heat, stirring constantly, until sauce boils and thickens, Cook and stir for 1 minute. Stir a small amount of hot sauce into beaten egg yolks, mixing thoroughly, then stir into sauce. Stir in perch, shrimp, and parsley. Bring just to boiling, stirring gently. Stir in cooking sherry. Set Pastry Shells on serving plates and immediately fill with Newburg. Garnish with reserved shrimp and parsley, if desired. |
