Martha Washington's Crab Soup

Course : Seafoods
Serves: 6
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1 tablespoon butter
5 teaspoons flour
3 large eggs hard boiled -- sieved
1 medium lemon -- grated rind of
1 dash salt
1 dash white pepper
4 cups milk
1/2 pound crabmeat -- cooked
1/2 cup heavy cream
1/2 cup dry sherry
1/8 teaspoon Worcestershire sauce

Preparation / 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

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