Egga A La Nouvelle Orleans

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

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.