| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Eggs |
6 |
Servings |
INGREDIENTS
| 4 |
tb |
Butter or margarine |
| 4 |
tb |
Flour |
| 2 |
c |
Milk |
| 3 |
tb |
Sherry wine |
| 1 |
tb |
Minced parsley |
|
|
Salt & pepper to taste |
| 6 |
|
Hard cooked eggs (up to) |
| 2 1/2 |
c |
Cooked rice |
| 3 |
tb |
Grated Parmesan cheese |
INSTRUCTIONS
Melt butter and stir in flour; add milk and cook, stirring constantly,
until mixture is thickened and smooth. Continue cooking and stirring for
another minute or two. Add sherry and parsley; season to taste. Place rice
in the bottom of a greased shallow baking dish. Half eggs; arrange on top
of rice. Pour the cream sauce over all; sprinkle with grated cheese. Bake
in a moderate oven -- 350 degrees -- about 20 minutes. Serves 6.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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