Recipe#8466

Title: Egga a la Nouvelle Orleans

  Source unknown, Hayward Daily Review, 11/9/88.
  
  Posted by Stephen Ceideberg; November 1 1992.

      Yield: 8 servings
 
      1 lb Butter
  1 1/2 lb Crab meat
---------------------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.