Recipe - Martha Washingtons Crab Soup

1 tablespoon Butter
5 teaspoon Flour
3 Eggs; hard boiled;sieved
1 Lemon; grated rind of
1 pn Salt
1 pn White pepper,freshly ground
4 cup Milk
One half pound Crabmeat; cooked
One half cup Heavy cream
One half cup Dry sherry
1 ds 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini