8 tbsp butter, cut in 1/2 pieces
1 lb fresh crabmeat
1/8 tsp cayenne pepper
1/2 tsp salt
8 large eggs
1 1/2 tbsp vinegar
1/2 tsp paprika
BRANDIED CREAM SAUCE
3 tbsp butter
2 tbsp finely chopped onion
3 tbsp flour
1 1/2 cup milk
2 tbsp brandy
1 tsp fresh lemon juice
1/8 tsp cayenne pepper
1 tsp salt
A Recipe for
Poached Eggs & Crabmeat With Brandied Cream S
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Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
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This Recipe for Poached Eggs & Crabmeat With Brandied Cream S is one of thousands in the Recipes-to-go Meat Cookbook.
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This is a recipe for Poached Eggs & Crabmeat With Brandied Cream S from the recipe cookbook of Recipes-to-go (Meat)
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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.
Serves: 4
Poached Eggs & Crabmeat With Brandied Cream S Recipe brought to you by Recipes To-Go