European Recipes :French Recipes : Egga a la Nouvelle Orleans

Recipe via Meal-Master (tm) v8.01

       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.