Recipe - Peg Jennings Whiskey-Flavored Crab Soup

EPICUREAN DELIGHT: BEARD

SOUP
1 pound Crab meat
One half cup Milk
2 tablespoon Butter

CREAM SAUCE
3 tablespoon Butter
3 tablespoon Flour
2 cup Milk
1 One half cup Cream, heavy
4 tablespoon Scotch whiskey

Heat crabmeat in milk and butter. Make cream sauce by cooking butter and
flour together slowly for 2 minutes, then whisking in milk, and salt and
pepper to taste. Bring to boil and whisk until smooth. Add cream; stir in
crabmeat as soon as it simmers. When it is just at boiling point, stir in
whiskey. Serve in heated cups with a sprinkling of parsley.

No good cook is above profiting by another's mistakes. When his friend Mrs.
Jennings added a splash of Scotch instead of using sherry in the crab soup
she made for him, Beard didn't object to the flavor but did add her recipe
to his lifetime collection.

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat
and Luscious echoes