| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
|
Appetizers |
12 |
Servings |
INGREDIENTS
| 3 1/2 |
oz |
Butter |
| 1/2 |
c |
Flour |
| 1/4 |
ts |
Salt |
| 1/3 |
ts |
White pepper |
| 40 |
oz |
Milk |
| 1 1/2 |
c |
Heavy cream |
| 1/4 |
c |
Cognac |
| 20 |
|
Eggs |
| 1/2 |
lb |
Dried beef |
| 10 |
oz |
Cheddar cheese; shredded |
| 10 |
oz |
Edam cheese grated |
| 1/2 |
c |
Dried bread crumbs |
| 2 |
oz |
Butter |
INSTRUCTIONS
1. Melt butter, add flour and seasoning ;: heat until bubbly.
2. Add milk and cream ; heat until thickened.
3. Add cognac ; and cool.
4. Scamble eggs.
5. Place 1/3 of sauce into bottom of casserole ; top with half of the eggs.
6. Layer with half of the cheeses and beef.
7. Cover with 1/3 of the sauce.
8. Make a second layer of eggs beef and cheeses.
9. Top with remaining 1/3 of sauce Add bread crumbs; dot with butter
10. Bake 30 minutes at 324 F.
Recipe by: Campus Club Of Millersville University*
Posted to MC-Recipe Digest V1 #1058 by "tautog78@yahoo.com"
<tautog78@yahoo.com> on Jan 28, 1998
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