Eggs A La Nouvelle Orleans

Recipe Ingredients

1 lb	454g / 16oz	Butter
1 1/2 lbs	681g / 24oz	Crab meat
		Brandy Cream Sauce
1 cup	198g / 7oz	Butter
1 1/4 cups	78g / 2.8oz	Flour
5 cups	1185ml	Hot milk
3/4 teaspoon	3.8ml	Salt
1/4 teaspoon	1.3ml	Black pepper
2 oz	56g	Brandy
16		Eggs
3		Water
3 cups	711ml	White vinegar

Recipe Instructions

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.

Source:
KOREAN COOKING -- FISH, CLAM AND OYSTER DISHES

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.