Crab Stew - cooking recipe

Ingredients

2 Tbsp. soft butter or margarine
1 Tbsp. flour
2 hard-cooked eggs
1/4 tsp. dry mustard
1 tsp. salt
1/2 tsp. black pepper
dash of cayenne pepper
1 qt. milk, scalded
6 to 12 oz. crab meat
2 Tbsp. sherry
1 lemon, sliced
parsley

Preparation

Cream butter
with flour, mashed hard-cooked egg yolks, mustard, salt, pepper
and\tcayenne,
beating until mixture is smooth.
Slowly add
enough
hot
milk
to\tmake a thin paste. Pour paste into remaining hot milk and bring to boiling point, stirring constantly.
Add
crab meat and heat 1 minute longer. Remove from heat and
add
sherry.\tPlace
a slice of lemon in each soup bowl.
Pour
in mixture and garnish with the chopped hard-cooked egg white and parsley.