Martha Washingtons Crab Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Butter,
5 tsp: Flour,
3: Eggs, hard boiled;sieved
1: Lemon, grated rind of
1 pinch: -Salt,
1 pinch: -White pepper, freshly ground
4 cup: Milk,
1/2 lbs: Crabmeat, cooked
1/2 cup: Heavy cream,
1/2 cup: Dry sherry,
1 dash: Worcestershire sauce,
Directions:
An historic recipe served during President Gerald Fords
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
Source from luhu.jp
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
Source from luhu.jp