Peg Jenning's Whiskey-Flavored Crab Soup

Course : Seafoods
Serves: 4
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1 pound crab meat
1/2 cup milk
2 tablespoons butter
-----cream sauce-----
3 tablespoons butter
3 tablespoons flour
2 cups milk
1 1/2 cups cream -- heavy
4 tablespoons scotch whiskey

Preparation / Directions:

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

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