|
|
What You Need: |
|
|
2 tablespoons butter
2 tablespoons flour
3 cups fish stock, or substitute fresh or canned chicken stock, thoroughly skimmed of all fat
2 hard-cooked eggs, peeled and finely mashed with a fork
1½ cups light cream
1½ cups milk
2 teaspoons salt
1/8 teaspoon white pepper
1 pound fresh, frozen or canned crab meat, drained and picked over to remove all bits of shell and cartilage
¼ cup pale dry sherry
¼ cup strained fresh lime juice
A dash of Angostura bitters
|
|
| |
|
|
How To Cook: |
|
|
1. In a heavy 3- to 4-quart saucepan, melt the butter over moderate heat. When the foam begins to subside, stir in the flour and mix thoroughly.
|
2. Pour in about ½ cup of the fish stock (or degreased chicken stock) and, stirring constantly with a whisk, cook over high heat until the sauce thickens and comes to a boil.
|
3. Reduce the heat to low and simmer for about 3 minutes to remove any taste of raw flour. Stir in the eggs, then add the remaining 2½ cups of stock, the cream, milk, salt and pepper.
|
4. Still stirring, bring to a boil over high heat. Reduce the heat to moderate and add the crab meat, sherry, lime juice and bitters. Cook for 2 or 3 minutes to heat the crab meat through.
|
5. Taste for seasoning and serve at once from a heated tureen or in individual soup plates.
|
|
|
|
|
|
|
|