Home › The World's Kitchen › Poached Eggs, New London

Poached Eggs, New London

Place four ounces crab meat in a sautoire with half ounce butter and gill sherry or white wine, cover the pan and cook five minutes, then keep hot. Mix in a saucepan a half ounce each butter and flour, add a gill cream, half gill milk, and continually mix until it comes to a boil. Add crab meat, season with half teaspoon salt, saltspoon each cayenne and grated nutmeg, mix well and cook for five minutes. Prepare twelve poached eggs on toast, pour crab meat over eggs and serve.