| 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>
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