Review of last recipe (photo above) - For some reason, I'm just not good at cooking a coated breast of chicken and alot of the coating fell off.  I kept it in the pan for a good amount of time, with plenty of oil and butter, but in turning it over, lost some of it.  I don't know why this didn't end up tasting better.  I even bought an organic chicken breast so that I could buy just one (since there will be chicken on the menu at least once a week for a while, and I don't want any leftovers).  I just expected more.

TODAY'S RECIPE - LANGOSTINOS IN NEWBURG SAUCE
A handwritten recipe without any measurements ... I don't know if I can even estimate, but will try.  This recipe comes from my mom, but I've made it countless times over the years and just know what it needs by instinct.

Serves 2

package of langostinos (harder to find now; used to be in the frozen food
                                    section; substititute shrimp)
butter
half and half (or milk)
cornstarch
salt and pepper
celery salt
1 egg
toast or cooked patty shells

The langostinos are cooked, so once thawed in the package, place in a saucepan with butter to warm.  You can also use a bag of precooked small shrimp.

Once warmed, remove from the pan, add another tab of butter and add half and half and bring to a boil.  Reduce the heat.

Make a cornstarch batter with about 2 tbsp cornstarch to 1 tbsp or so of half and half.  Add to the pan and thicken the sauce.  Add salt, pepper and celery salt to taste.  Then reduce the heat to medium low.

Beat the egg. 

Place the langostinos back into the pan for a minute or so to rewarm, remove the pan from the heat and add the egg mixture, stirring quickly so that it doesn't scramble.  Cook on low heat until the sauce leaves the pan.

Serve over toasted buttered bread or patty shells