2    EGG YOLKS

      1    QT. MILK

    1/8 lb BUTTER

           SALT AND PEPPER TO TASTE
           CRAB MEAT
    1/2 c  SHERRY WINE

           LEMON PEEL (GARNISH)
           HARD COOKED EGG (GARNISH)
      1 tb FLOUR

  PLACE FLOUR WITH 1 C. MILK IN A BOWL AND MIX INTO PASTE. PLACE THE REST OF
  THE COLD MILK IN POT WITH BUTTER, SALT AND PEPPER, AND CRAB MEAT. COOK ON
  LOW HEAT. MIX IN 2 EGG YOLKS. COOK SLOWLY FOR 1/2 HOUR. ADD SHERRY. GARNISH
  WITH LEMON PEEL AND STRAINED HARD COOKED EGG YOLK.
  Food & Wine RT [*] Category 3, Topic 6 Message 143 Sun Feb 16, 1992
  C.NORBERG [Kit]              at 17:01 EST
  MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
  Cookbook echo moderator at net/node 004/005