Yield: 6 servings
|3 \N||Eggs; hard boiled;sieved|
|1 \N||Lemon; grated rind of Salt White pepper,freshly ground|
|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