Egga a la Nouvelle Orleans

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Title: Egga a la Nouvelle Orleans
Categories: Eggs, Ceideburg 2
Yield: 8 servings

1 lb Butter
1 1/2 lb Crab meat

MMMMM---------------------BRANDY CREAM SAUCE--------------------------
1 c Butter
1 1/4 c Flour
5 c Hot milk
3/4 ts Salt
1/4 ts Black pepper
2 oz Brandy
16 Eggs
3 qt Water
3 c White vinegar

Authentic? I sure as heck can't say. Fattening++you bet! Good?
More'n likely. How could it help but be with a brandy cream sauce
and crabmeat.

Melt the butter in a saute pan or skillet over low heat. Add the
crab meat and cook slowly, stirring very gently, just until hot,
about 5 to 8 minutes.

To prepare the brandy cream sauce, melt the butter over low heat in a
sauce pan. Stir in the flour gradually, cook for about 3 minutes,
then gradually pour in the milk, continue stirring. Cook over low
beat until the sauce thickens, then add the salt, pepper and brandy.
Continue to cook about 5 minutes or until the sauce is medium thick.

To poach the eggs, bring the water and the vinegar to a boil in a
large skillet or saute pan. Keeping the water at a continuous low
rolling boil, crack the eggs one by one into it. Cook until the egg
whites are firm, about 4 minutes. Lift the poached eggs out of the
water with a skimmer or slotted spoon, allowing the water to drain
back into the pan. Place them on a heated platter while you assemble
the dishes.

Place 3 ounces of crab meat on each of 8 heated plates, then place 2
poached eggs side by side on the crab meat. Ladle sauce evenly over
the portions.

Makes 8 servings.

Source unknown, Hayward Daily Review, 11/9/88.

Posted by Stephen Ceideberg; November 1 1992.

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