Egga A La Nouvelle Orleans Recipe




Egga A La Nouvelle Orleans Ingredients

1 lb butter
1 1/2 lb crab meat

BRANDY CREAM SAUCE

1 cup butter
1 1/4 cup flour
5 cup hot milk
3/4 tsp salt
1/4 tsp black pepper
2 oz brandy
16 eggs
3 qt water
3 cup white vinegar

A Recipe for
Egga A La Nouvelle Orleans

 

Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces




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To get rid of the smell of garlic from your hands rub a tablespoon of salt mixed with a little water and rub for a few seconds then rinse under cold water.



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This is a recipe for Egga A La Nouvelle Orleans from the recipe cookbook of Recipes-to-go (Egg)


Food Tip
Mold is result of spoilage. If there is mold on hard cheese, cut off the mold to a depth of one inch, and it should be fine to eat. Other foods with mold on them should be thrown out.




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Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.




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Food Tip
Roast, bake, grill, braise, broil or stir-fry more often. Fry less often.




Egga A La Nouvelle Orleans

I envy people who drink -- at least they know what to blame everything on.

Oscar Levant






Egga A La Nouvelle Orleans Directions

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.

Serves: 8

 

 

 

 

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