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Published: Tuesday, 11/7/2000

Martha Washington's Crab Soup

1 tablespoon butter

2 teaspoons flour

3 hard-boiled eggs, sieved

Grated rind of 1 lemon

A pinch of salt

A pinch of freshly ground pepper

4 cups milk

1/2 pound cooked crabmeat

1/2 cup heavy cream

1/2 cup dry sherry

A dash of Worcestershire sauce

In a 2-quart 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 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.

Yield: 6

Source: The White House Family Cookbook

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