Egga A La Nouvelle Orleans

The modern tactics to combat racism with more racism is an idol posing as God. Technically, it’s a new religion brought to us from zealous evangelists. Converts are brought to its side by fear and intimidation. Rational debate, examination of the beliefs or verification of the narrative is not tolerated as this religion demands blind faith. And the heretics of this new religion are those who do not agree wholeheartedly with its dogma. The yoke is heavy and its burden impossible to bear. You might surrender today, but more will be demanded of you tomorrow. Your profession will never be remorseful enough. Your financial offerings never large enough. There is nothing you can do to appease the wrath of this god. Most frightening, your greatest sin is your unchangeable skin color. Therefore, there is no opportunity to repent. Hence no forgiveness and no grace. You live the rest of your life in perpetual guilt with no lasting atonement. The god of this religion has condemned you for the race you didn’t ask for, the motives you’ve never imagined and the sins you never committed. Those are your original sins. There is no hope, but you still must bow to the demands or face the eternal wrath of being labeled a racist (some content adapted from Voddie Baucham).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats, Dairy	Nouvelle	Ceideburg 2, Eggs	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	t	Salt
1/4	t	Black pepper
2	oz	Brandy
16		Eggs
3	qt	Water
3	c	White vinegar

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.  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

A Message from our Provider:

“Have you made God smile today?”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 929 Calories From Fat: 720 Total Fat: 81.7g Cholesterol: 567.1mg Sodium: 453.1mg Potassium: 487.4mg Carbohydrates: 28.3g Fiber: <1g Sugar: 8.2g Protein: 20.3g