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| 1 Teelöffel | butter |
| 5 Teelöffel | flour |
| 3 | Eggs; hard boiled;sieved |
| 1 | Lemon; grated rind of |
| 1 Prise | salt |
| 1 Prise | White Pepper freshly ground |
| 4 Tasse | milk |
| 1/2 x ca. 450 g | crabmeat cooked |
| 1/2 Tasse | heavy cream |
| 1/2 Tasse | sherry dry |
| 1 Prise | Worcestershire Sauce |
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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
executive Chef Henry Haller with Virginia Aronson posted by Anne MacLellan
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