Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Butter |
| 5 teaspoons | Flour |
| 3 \N | Eggs; hard boiled;sieved |
| 1 \N | Lemon; grated rind of Salt White pepper,freshly ground |
| 4 cups | Milk |
| ½ pounds | Crabmeat; cooked |
| ½ cup | Heavy cream |
| ½ cup | Dry sherry |
| 1 dash | Worcestershire sauce |
An historic recipe served during President Gerald Ford's administration.
In a 2 qt saucepan, combine butter, flour, sieved eggs, lemon rind, salt and pepper. In a separate saucepan, bring milk to a boil, remove from heat. Gradually pour in the hot milk into the egg mixture, stirring with a wire whisk. Add crabmeat, and cook over low heat for 5 minutes; do not boil. Add cream and remove from heat. Stir in sherry and Worcestershire sauce and serve piping hot.
SERVES: 6 SOURCE: _The White House Family Cookbook_ by White House executive Chef Henry Haller with Virginia Aronson posted by Anne MacLellan