Martha washington's crab soup

6 servings

Ingredients

QuantityIngredient
1tablespoonButter
5teaspoonsFlour
3Eggs; hard boiled;sieved
1Lemon; grated rind of Salt White pepper,freshly ground
4cupsMilk
½poundsCrabmeat; cooked
½cupHeavy cream
½cupDry sherry
1dashWorcestershire sauce

Directions

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