A recipe for Egga a La Nouvelle Orleans. Follow the simple recipe instructions for Egga a La Nouvelle Orleans shared by other home cooking experts.
Ingredients
1 lb. Butter1 1/2 lb. Crab meat
BRANDY CREAM SAUCE: 1 c. Butter
1 1/4 c. Flour
5 c. Hot milk
3/4 Tsp. Salt
1/4 Tsp. Black pepper
2 oz. Brandy
16 Eggs
3 qt Water
3 c. White vinegar
Directions
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.
