Egga a la nouvelle orleans
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Egga a la nouvelle orleans
Last updated 6/12/2012 12:57:19 AM. Recipe ID 19810. Report a problem with this recipe.
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      Title: Egga a la nouvelle orleans
 Categories: Eggs, Steven
      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.
  Source unknown, Hayward Daily Review, 11/9/88.
  Posted by Stephen Ceideberg; November 1 1992.

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Recipe ID 19810 (Apr 03, 2005)

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