Egga a la Nouvelle Orleans
Yield
8 servingsPrep
25 minCook
33 minReady
58 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
butter
|
|
| 1 ½ | pounds |
crab meat
|
|
| Brandy cream sauce | |||
| 1 | cup |
butter
|
|
| 1 ¼ | cups |
all-purpose flour
|
|
| 5 | cups |
milk
hot |
|
| ¾ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | ounces |
brandy
|
|
| 16 | large |
eggs
|
|
| 3 | quarts |
water
|
*
|
| 3 | cups |
white vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
butter
|
|
| 680.4 | g |
crab meat
|
|
| Brandy cream sauce | |||
| 237 | ml |
butter
|
|
| 296 | ml |
all-purpose flour
|
|
| 1.2 | l |
milk
hot |
|
| 3.8 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 57.8 | ml/g |
brandy
|
|
| 16 | large |
eggs
|
|
| 3 | quarts |
water
|
*
|
| 7.1E+2 | ml |
white vinegar
|
|
Directions
Melt the butter in a sauté 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 sauté 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.
