Preparation:
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 collectio |
