Categories: Eggs, Ceideburg 2 
      Yield: 8 servings 
  
      1 lb Butter 
  1 1/2 lb Crab meat 
 
-----------------------------BRANDY CREAM SAUCE----------------------------- 
      1 c  Butter 
  1 1/4 c  Flour 
      5 c  Hot milk 
    3/4 ts Salt 
    1/4 ts Black pepper 
      2 oz Brandy 
     16    Eggs 
      3 qt Water 
      3 c  White vinegar 
  
  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.