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Crab Soup 2 hard boiled eggs
1 tablespoon of butter
grated rind of 1 lemon
1 tablespoon of flour
1 quart of milk
1/2 pound of crab meat
1/2 cup of cream
3/4 cup of cooking sherry
pepper to taste |
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Mash the eggs to a paste with a fork, then mix with the butter, lemon rind and flour. Bring the milk to a boil in a saucepan, then add gradually, stirring constantly, to the paste. Return to saucepan. Add the crab meat and simmer for 3 minutes, stirring constantly. Add the cream and sherry and bring to a boil. Season with pepper and serve. |
