*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Seafood
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----EPICUREAN DELIGHT: BEARD-----
    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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