An extraordinarily rich dish of chopped cooked shellfish (usually lobster, crab and shrimp) in an elegant sauce composed of butter, cream, egg yolks, sherry and seasonings. It's usually served over buttered toast points. The sauce can be used with other foods, in which case the dish is usually given the appellation "newburg."
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.