Crab Soup

2 hard-cooked eggs

3/4 pound crab meat

2 tablespoons butter

2 cups light cream

2 tablespoons flour

1 cup Sherry or Maderia

Grated rind of 1/2 lemon

2 teaspoons Worcestershire sauce

1 1/2 quarts milk, scalded

Salt and Pepper (to taste)

Mash yolks of eggs to a paste with butter, flour and grated lemon peel. Place in a soup pot. Chop and mix in egg whites. Add hot milk. Cook 4 to 5 minutes over low heat, stirring constantly. Flake crab into small pieces and add cream. Bring just to the boiling point, still stirring. Add wine and Worcestershire sauce; season to taste with salt and pepper. Reheat but do not permit to boil. Serve at once.

Makes 8-10 cups