Heat milk and crushed boullion cubes. Melt butter-adding flour to make paste-add a little more flour if too thin, but no more flour than the volume of butter. Add the hot milk a little at a time, stirring constantly. Sauce will thicken into the consistency of white sauce. Thin out further with milk and sautern. Add crabmeat, season and add lemon juice. If still too thick, add milk till consistency of soup. Cook for 20 minutes on low hear or in double boiler.
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