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PEG JENNING'S WHISKEY-FLAVORED CRAB SOUP
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----EPICUREAN DELIGHT: BEARD-----
-----SOUP-----
1 lb Crab meat
1/2 c Milk
2 tb Butter
-----CREAM SAUCE-----
3 tb Butter
3 tb Flour
2 c Milk
1 1/2 c Cream, heavy
4 tb Scotch whiskey
Heat crabmeat in milk and butter. Make cream sauce by cooking butter and
flour together slowly for 2 minutes, then whisking in milk, and salt and
pepper to taste. Bring to boil and whisk until smooth. Add cream; stir in
crabmeat as soon as it simmers. When it is just at boiling point, stir in
whiskey. Serve in heated cups with a sprinkling of parsley.
No good cook is above profiting by another's mistakes. When his friend
Mrs. Jennings added a splash of Scotch instead of using sherry in the crab
soup she made for him, Beard didn't object to the flavor but did add her
recipe to his lifetime collection.
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat
and Luscious echoes
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