Egga a la nouvelle orleans

8 Servings

Ingredients

Quantity Ingredient
1 pounds Butter
1½ pounds Crab meat
1 cup Butter
1¼ cup Flour
5 cups Hot milk
¾ teaspoon Salt
¼ teaspoon Black pepper
2 ounces Brandy
16 Eggs
3 quarts Water
3 cups White vinegar

Directions

BRANDY CREAM SAUCE

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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