recipe was contributed by Shirley Cline.
was a great inspiration when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risotto over the internet!
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.
1 tsp all purpose flour
1 quart milk
1/2 tsp grated onion
1/8 tsp ground mace
1/8 tsp ground black pepper
1/2 tsp Worcestershire sauce
1 tsp salt
2 cups fresh crab meat
6 Tblsp dry sherry
1/2 cup heavy whipping cream, whipped
1 Tblsp chopped fresh parsley
the bottom of a double boiler halfway with water.
butter in top of double boiler, add flour and stir
add milk, stirring constantly until smooth.
onion, mace, black pepper, Worcestershire sauce, salt,
and crab meat with roe.
over simmering water for 20 minutes.
serve, place 1 tablespoon of warmed sherry in each
of 4 or 6 soup bowls (depends on how much soup
soup into bowls, top with a dollop of whipped cream,
and sprinkle with fresh snipped parsley.
4 - 6