Name: Eggs Jeannette
Ingredients: 6 lg Egg, hard boiled; 2 tb Milk; 2 Garlic clove, minced; 2 tb Fresh parsley, minced; 1/4 ts Salt; 1/4 ts Black pepper; 3 ts Vegetable oil; 3 ts Butter; 2 tb Egg filling; 2 ts Dijon mustard; 2 ts Red wine vinegar; 3 ts Water; 1/4 ts Salt; 1/4 ts Black pepper; 1/4 c Vegetable oil

It is critical that parents teach children the importance of obedience. Parents who neglect to hold their children accountable for rendering obedience fail them in that they do not help them along the path of Christian discipleship, of which obedience is a central component. Hence the primary importance of obedience is not for parents to receive their children's obedience, but for parents to help children to learn to exercise obedience ultimately in their relationship with God.

Andreas Kostenberger

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Vegetables	French	Eggs, Main	6	Servings

INGREDIENTS

6	lg	Egg, hard boiled
2	tb	Milk
2		Garlic clove, minced
2	tb	Fresh parsley, minced
1/4	ts	Salt
1/4	ts	Black pepper
3	ts	Vegetable oil
3	ts	Butter
2	tb	Egg filling
2	ts	Dijon mustard
2	ts	Red wine vinegar
3	ts	Water
1/4	ts	Salt
1/4	ts	Black pepper
1/4	c	Vegetable oil

INSTRUCTIONS

SAUCE
Cut eggs in half the short way. Remove yolks and mash. Mix with milk,
garlic, parsley, salt and pepper. Stuff whites, reserving two tablespoons
of filling. Heat oil and butter. When it's foaming, place the eggs in the
pan stuffed side down and fry on medium heat about two minutes. Put
leftover filling, mustard, vinegar, water, salt and pepper in food
processor. Slowly add 1/4 cup oil and process until oil is absorbed. Pour
sauce in a gratin dish and arrange eggs on it yolk side up. Serve with
French bread. (If you don't have a food processor, the sauce can be made
with a wire whisk).
Recipe by: J. Pepin's mother -  Everyday Cooking With Jacques Pepin Posted
to MC-Recipe Digest V1 #556 by Barbara Zack <bzack@gnt.net> on Apr 06, 1997

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