Categories: Seafood 
      Yield: 4 servings 
  
--------------------------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