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