0
(0)
CATEGORY CUISINE TAG YIELD
Eggs, Dairy Swiss Import, New, Text 1 Servings

INGREDIENTS

6 Hard-cooked eggs, peeled
and halved
3 T Butter, at room temperature
1 T Worcestershire sauce
2 c Finely-chopped mushrooms, 2
cup Mushroom Duxelles or
ounce dried mushrooms
plumped in wa and draine
1/2 t Salt
1/2 t Cayenne
1/2 Stick butter
3 T Flour
1 1/2 c Milk
1/2 c Grated Swiss cheese
1/2 c Dry breadcrumbs

INSTRUCTIONS

1
Preheat the oven to 350 degrees F. Butter a 10- to 12-inch oval gratin
dish. Remove the yolks from the hard-cooked eggs and blend them with
the butter, Worcestershire sauce, mushrooms, salt, and cayenne. Spoon
the yolk mixture into the egg whites and place them in the buttered
casserole. (The dish can be refrigerated up to 3 days at this point.)
To make the sauce, melt 3 tablespoons of the butter over low heat.
Stir in the flour to make a roux, and cook until lightly browned,
about 4 minutes. Add the milk all at once and whisk until thickened
and bubbly. Add the Swiss cheese and stir over low heat until melted;
do not boil. (The sauce may be made several days in advance and
refrigerated, covered with plastic wrap.) Pour the sauce over the
stuffed eggs. Melt the remaining tablespoon of butter in a small
skillet or microwave. Add the breadcrumbs, and toss to combine.
Sprinkle the buttered breadcrumbs over the eggs and bake 20 minutes.
Serve at once.  Serves 4 Recipe By     :WELL-STOCKED PANTRY SHOW#ND7038
Posted to MC-Recipe Digest V1 #285  Date: Thu, 7 Nov 1996 23:38:33
-0500  From: Meg Antczak <meginny@frontiernet.net>

A Message from our Provider:

“The ultimate success story begins with finding God”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?