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Eggs Nouvelle Orleans Recipe

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This recipe for Eggs Nouvelle Orleans, by , is from Stanz Favorite Recipes: in other words; Some of Mine, Some of Yours and Some of Theirs! , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Old World Marketplace/L.S. Ayres and Company
Added: Monday, July 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 T. butter
3 T. minced onion
6 T. flour
3 c. milk heated, infused with 1 bay leaf, onion slice and 6 white peppercorns
¼ c. cognac
2 tsp. fresh lemon juice and zest
pinch cayenne pepper
1 tsp. salt
16 poached eggs
Filling:
2 sticks butter
1½ lb. crab meat
¼+ c. cognac
pinch cayenne pepper
½ tsp.paprika
½ lb. Gruyère cheese, grated, RESERVED

Directions:
Directions:
Cook onion until just transparent in butter, add flour and make a roux. Add warm milk and whisk over heat until thick. Remove from the heat, whisk in the cognac, lemon, cayenne pepper and salt. When blended strain through cheese cloth and a chinoir, set the sauce aside.

Poach 16 eggs.

Filling:
Clean crab meat throughly, being sure to remove all cartilage and bits of shell. Melt butter in heavy saute pan and toss crab meat. Flambé crab meat with cognac and add remaining seasonings except cheese.

To assemble:
Put thin layer of sauce on bottom of casserole, top with crab meat, then poached eggs. Spoon the sauce over the eggs and sprinkle with cheese. Bake 10 minutes in preheated 450ºF. oven.

Number Of Servings:
Number Of Servings:
8 - 12
Personal Notes:
Personal Notes:
This recipe makes a great Sunday brunch item. Maybe hash browns and some French Toast and voila!

 

 

 

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