Egg Dishes / Egg with Oyster Crab a la Anna

Step 1. remove the yolks and put the whites in hot water until ready to

Step 2. use. Stir two tablespoons of butter until smooth; add to it the

Step 3. yolks and stir to a cream; prepare six slices of tomatoes all uniform

Step 4. size; put them on a baking sheet; sprinkle them with pepper and

Step 5. salt. Pick and rinse the oyster crabs; put them on a napkin to drain, then put them in the basket and dip in smoking hot Mazola

Step 6. oil three times, a second for each. Make the Hollandaise sauce; mix

Step 7. part of the oyster crab sufficient to fill the eggs with a trifle of the

Step 8. sauce; fill the eggs with it; place on round slices of toast the to¬

Step 9. matoes that first have been put in the oven to become hot.

Step 10. Put the yolks of eggs in a paper bag that holds a fancy tube;

Step 11. decorate with it all around the edge of the tomato; stick an oyster

Step 12. crab here and there on top of the yolks and in the center put the filled white of eggs. Arrange them in the form of a ring on a platter

Step 13. and in the center of the ring put the oyster crabs, and all around pour the Hollandaise sauce; garnish with parsley and serve as a

Step 14. hot egg dish for lunch. This can also be served as a cold egg dish

Step 15. by using Aurorian sauce in place of the hot Hollandaise.