*  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 sauteé 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. Sauteé 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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