| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Dairy | Nouvelle | Eggs, Ceideburg 2 | 8 | Servings |
INGREDIENTS
| 1 | lb | Butter |
| 1 1/2 | lb | Crab meat |
| 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 |
INSTRUCTIONS
BRANDY CREAM SAUCE 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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