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Soups, Stews, Broths |
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INGREDIENTS:
1 small onion minced
4 tbs butter
1 pound fresh jumbo crabmeat
1 quart milk
2 cps light cream
1/4 tsp mace
1/4 tsp white pepper
1/2 tsp salt or to taste
1/4 cp dry sherry
2 egg yolks
1/4 cp orange crab roe
Rind; of 1 lemon
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DIRECTIONS:
Sauté onion gently in the butter, add crabmeat, and set aside.
Heat milk and cream in the top of a double boiler, add crab meat
and onion, seasonings, and sherry.
Cover, and let steep over very low heat for 30 to 45 minutes.
Beat the egg yolks, pour a little of the hot liquid into them, and
then stir the yolk mixture slowly into the soup.
Put a spoonful of roe in each soup bowl, ladle in the soup, and
sprinkle the top with grated lemon rind.
Servings: 6 |
