Chef Lee She-Crab Soup

6 oz. Whole Butter
6 oz. Flour
1 Qt. Chicken Stock
1 ½ Qt. Fish Stock
1 Qt. Milk
1 ½ cups Heavy Cream
1 ½ TBsp White Pepper
2 Tbsp. Salt
2 Tbsp. Worcestershire
8 oz. Chopped Pimento
1 Cup Dry Sherry
1 ½ lb. backfin crabmeat

Method:
To make roux, melt butter, add flour. Mix well. Bring stocks to a boil. Add half of the stock to cooled roux. Mix well and return to heated stock. Immediately add milk and cream. Return to simmer and add remaining ingredients. Serve with freshly chopped parsley. Makes 1 gallon.