Martha washington's crab soup

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

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