| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Swiss |
Eggs |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Flour |
| 2 |
c |
Cold milk |
| 4 |
tb |
Butter |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
White pepper |
|
|
Nutmeg |
| 4 |
|
Eggs |
| 1 1/3 |
c |
Grated Swiss cheese |
| 1 1/2 |
c |
Chopped fresh mushrooms |
| 2 |
tb |
Butter |
| 2 |
tb |
Minced shallots |
| 1 |
tb |
Flour |
| 4 |
tb |
Heavy cream |
| 2 |
tb |
Parsley; chopped |
|
|
Salt & pepper |
INSTRUCTIONS
Eggs: Gradually beat milk into flour with a whisk. Stir slowly over
moderate heat until it boils & thickens. Remove from heat. Beat in butter,
seasonings, then eggs one at a time, and finally one cup cheese. Turn half
into buttered baking dish. Spread filling on top and cover with remaining
egg mixture. Sprinkle remaining cheese on top, dot with butter, and bake at
400 for 25 minutes. Sprinkle on flour and stir for 2 minutes without
browning. Remove from heat and stir in cream. Return to medium heat and
stir until thickened. Add additional cream if too thick. Stir in parsley.
Season to taste.
From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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