Crab Stew

Cream butter with flour, mashed hard-cooked egg yolks, mustard, salt, pepper and cayenne, beating until mixture is smooth.

Slowly add enough hot milk to make 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. Place a slice of lemon in each soup bowl.

Pour in mixture and garnish with the chopped hard-cooked egg white and parsley.