New Orleans Eggs With Brandy Cream Sauce - cooking recipe

Ingredients

1 lb unsalted butter
1 1/2 lbs backfin crab meat
Brandy Cream Sauce
1 cup melted unsalted butter
1 1/4 cups flour
40 fluid ounces hot milk
3/4 teaspoon salt substitute
1/4 teaspoon black pepper
2 fluid ounces brandy
Les Oeufs
16 eggs
3 quarts water
24 fluid ounces white vinegar

Preparation

Melt 1 pound of butter in a saute pan or skillet over low heat.
Add the crabmeat and cook slowly, stirring very gently, just until hot, about 5 to 8 minutes; set aside and keep warm.
To prepare the brandy cream sauce, melt the butter over low heat in a saucepan.
Stir in the flour gradually, cook for about 3 minutes, and then gradually pour in the milk, continue stirring.
Cook over low heat until the sauce thickens, and then add the salt, pepper and brandy.
Continue to cook for 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 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 crabmeat on each of 8 heated plates, and then place 2 poached eggs side by side on the crab meat.
Ladle the sauce evenly over the portions.