She-Crab Soup - cooking recipe

Ingredients

1/4 c. butter or margarine
1/4 c. all-purpose flour
1 Tbsp. Worcestershire
1/4 tsp. ground mace
1 c. fresh crabmeat or 6 oz. pkg. frozen crabmeat, thawed, drained, flaked and cartilage removed
1/4 c. crab roe or 2 hard-cooked egg yolks, crumbled
1 c. light cream
4 c. milk
2 tsp. grated onion
4 to 5 Tbsp. dry sherry

Preparation

In a saucepan, melt butter; blend in flour.
Add milk and cream; stir constantly.
Add Worcestershire, onion, mace, 1/2 teaspoon salt and 1/4 teaspoon pepper; cook and stir until bubbly. Add crabmeat and roe (crabmeat only if roe not available); heat through.
Place one-fourth of egg yolk (if not using roe) and 1 tablespoon sherry in each bowl.
Serves 4 or 5.