INGREDIENTS

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

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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