Title: Egga a la Nouvelle Orleans
Categories: Egg Ceideburg
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.

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

Posted by Stephen Ceideberg; November 1 1992.

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