Ingredients
EPICUREAN DELIGHT BEARD
SOUP
1 lb crab meat
1/2 cup milk
2 tbsp butter
CREAM SAUCE
3 tbsp butter
3 tbsp flour
2 cup milk
1 1/2 cup cream, heavy
4 tbsp scotch whiskey
Directions
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
Servings: 4 servings
Peg Jenning's Whiskey-Flavored Crab Soup Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Crab; Fish; Seafood
The History of Recipes
We are able to trace the history of meal recipes far back into ancient history, certainly as far into history as the ancient Egyptians, and possibly even further. Interesting though that maybe, in the main part, these ancient records were just very basic pictorial recipes for meal preparation.
As we move on, there were a couple of interesting recipe books which date from the 1300s : one book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these two books have no connection with the indian food that appears on menues today, but instead recipes for the types of food prepared by the cooks of the rich people of the time. By the advent of the 20th century, cookery books were in high demand, mostly due to better eduction, more free time and having more money. |
We hope you enjoy this Peg Jenning's Whiskey Flavored Crab Soup recipe.
