Martha washington's crab soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter |
| 5 | teaspoons | Flour |
| 3 | Eggs; hard boiled;sieved | |
| 1 | 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 |
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