*  Exported from  MasterCook  *
 
             POACHED EGGS & CRABMEAT WITH BRANDIED CREAM SAUCE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Eggs                             Fish
                 Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       tb           Butter, Cut in 1/2 Pieces
    1       lb           Fresh Crabmeat
      1/8   ts           Cayenne Pepper
      1/2   ts           Salt
    8       lg           Eggs
    1 1/2   tb           Vinegar
      1/2   ts           Paprika
                         -----BRANDIED CREAM SAUCE-----
    3       tb           Butter
    2       tb           Finely Chopped Onion
    3       tb           Flour
    1 1/2   c            Milk
    2       tb           Brandy
    1       t            Fresh Lemon Juice
      1/8   ts           Cayenne Pepper
    1       t            Salt
 
   Sauce: In a heavy saucepan melt butter, add onions and saute‚ until they
   are soft but not brown. Add flour and cook for 2 minutes stirring
   constantly. Whisk in milk and cook until sauce thickens and is smooth. In a
   small pan warm brandy and ignite. When the flame subsides add to the sauce
   with the lemon juice, cayenne and salt. Taste for seasoning. Keep warm
   while you prepare the crabmeat and eggs. Melt butter in a skillet and add
   crabmeat, salt and cayenne to taste. Saute‚ the crabmeat for about 6
   minutes over medium heat. Poach eggs in water with 1-2 tb vinegar. Divide
   sauteed crabmeat among 4 ramekins and cover each portion with 2 poached
   eggs. Top with brandied cream sauce. Sprinkle with paprika. Serve with
   toast or garlic bread. From: Syd’s Cookbook.
  
 
 
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