MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Egga a la Nouvelle Orleans
  Categories: Eggs, Ceideburg 2
       Yield: 8 servings
       1 lb Butter
   1 1/2 lb Crab meat
 MMMMM---------------------BRANDY CREAM SAUCE--------------------------
       1 c  Butter
   1 1/4 c  Flour
       5 c  Hot milk
     3/4 ts Salt
     1/4 ts Black pepper
       2 oz Brandy
      16    Eggs
       3 qt Water
       3 c  White vinegar
   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.