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Soup, Crab, Supreme

Source of Recipe

Fish Cookery,.. 1969


Recipe Introduction

Serves 6-8.

List of Ingredients

8 1/2 ozs crab meat
4 egg yolks, hard boiled
1 T grated lemon rind
2/3 C sweet sherry
3 3/4 C milk
1 C light cream


Recipe

In top of double boiler, press the egg yolks through a wire sieve into the milk and cream. Add shredded crab, heat, but not to boiling. Add lemon rind and remove from heat. Add sherry just before serving.