Martha Washington's Crab Soup

Press the hard-boiled eggs through a mesh sieve and place the egg in a 2-quart saucepan (do not place over heat yet). Add the butter, flour, lemon rind, salt, and pepper.

In another saucepan, bring the milk to a boil over medium-high heat. Slowly pour the hot milk into the egg mixture while stirring constantly.

Place the pan with the egg mixture over medium heat and continue to stir until the milk returns to a simmer. Add the crab meat and reduce the heat to low. Cook over low heat for 5 minutes (do not let the mixture boil at this point).

Stir in the heavy cream and remove the pan from the heat. Stir in the sherry and Worcestershire sauce.

Serve the soup immediately.