Eggs A La Nouvelle Orleans
Grrrrrgh!
Course : Seafoods
From: HungryMonster.com
Serves: 8
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         butter
   1 1/2  pounds        crab meat
                        -----brandy cream sauce-----
   1      cup           butter
   1 1/4  cups          flour
   5      cups          hot milk
     3/4  teaspoon      salt
     1/4  teaspoon      black pepper
   2      ounces        brandy
  16                    eggs
   3      quarts        water
   3      cups          white vinegar
 

Preparation:

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 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 portion