Title: Martha Washington's Crab Soup
Categories: Soup Seafood
Yield: 6 Servings

1	tb	Butter
5	ts	Flour
3		Eggs; hard boiled;sieved
1		Lemon; grated rind of
1	pn	-Salt
1	pn	-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

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

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