| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy, Meats |
|
Soups, Seafood, Presidents |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 5 |
ts |
Flour |
| 3 |
|
Eggs; hard boiled;sieved |
| 1 |
|
Lemon; grated rind of Salt White pepper,freshly ground |
| 4 |
c |
Milk |
| 1/2 |
lb |
Crabmeat; cooked |
| 1/2 |
c |
Heavy cream |
| 1/2 |
c |
Dry sherry |
| 1 |
ds |
Worcestershire sauce |
INSTRUCTIONS
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.
SERVES: 6 SOURCE: _The White House Family Cookbook_ by White House
executive Chef Henry Haller with Virginia Aronson posted by Anne MacLellan
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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