I Cannot Tell a Lie About This Soup

Minorly tardy for President's Day we know we know, but this historic soup recipe is too good to not share during these chilly winter nights. Doubles easily and works fine with quality canned crab meat. Serve with dinner rolls and precede with a salad of Bibb lettuce and avocado for a full, rich meal with minimum effort.

GEORGE WASHINGTON'S CRAB SOUP

1 tbl Butter /5 tsp Flour /3 Eggs, hard boiled, sieved /1 Lemon, grated rind of /1 pinch of Salt /1 pinch White pepper /4 cups of Milk (less i fyou like it thicker) / 1/2 lb Crabmeat, cooked / 1/2 cup Heavy cream /1/2 cup Dry sherry (NOT the cream variety here) / 2-3 dashes Worcestershire sauce

1. 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.


2. 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.


3. Add cream and remove from heat. Stir in sherry and Worcestershire sauce and serve piping hot.