New Orleans Eggs With Brandy Cream Sauce Recipes

NEW ORLEANS EGGS WITH BRANDY CREAM SAUCE

Steps:

• Melt 1 pound of butter in a sauté pan or skillet over low heat.
• Add the crabmeat and cook slowly, stirring very gently, just until hot, about 5 to 8 minutes; set aside and keep warm.
• To prepare the brandy cream sauce, melt the butter over low heat in a saucepan.
• Stir in the flour gradually, cook for about 3 minutes, and then gradually pour in the milk, continue stirring.
• Cook over low heat until the sauce thickens, and then add the salt, pepper and brandy.
• Continue to cook for 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 sauté 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 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 crabmeat on each of 8 heated plates, and then place 2 poached eggs side by side on the crab meat.
• Ladle the sauce evenly over the portions.

BRENNAN'S BREAD PUDDING WITH BRANDY SAUCE

Steps:

• Combine bread, milk and cream. Beat eggs; add sugar and mix well. Stir in bread mixture and add vanilla, cinnamon and nutmeg. Stir in butter and raisins. Pour into buttered 2 quart baking dish, set in a pan of warm water about 1 inch deep.
• Bake in 350 degree oven for 1 hour or until knife inserted in center comes out clean.
• Whiskey Sauce.
• In a saucepan slightly beat egg yolks then add the next three ingredients and blend well. Cook over low heat until mixture comes to a boil. Blend cornstarch in water and stir into hot mixture. Continue cooking until thickened. Remove from heat and stir in brandy. Serve when cooled.