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Recipe by: billele
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See below ingredients and instructions of the recipe
------------------EPICUREAN DELIGHT: BEARD-----------------------
----------------------------SOUP---------------------------------
1 lb Crab meat 2 tb Butter
1/2 c Milk
------------------------CREAM SAUCE-----------------------------
3 tb Butter 1 1/2 c Cream, heavy
3 tb Flour 4 tb Scotch whiskey
2 c Milk
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
English celebrity chef also known as The Naked Chef. BBC food television shows.
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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