| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Swiss |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 6 |
|
Hard-cooked eggs,; peeled and halved |
| 3 |
tb |
Butter,; at room temperature |
| 1 |
tb |
Worcestershire sauce |
| 2 |
c |
Finely-chopped mushrooms, 2 cup Mushroom Duxelles or 1 ounce dried mushrooms, plumped in wa; and draine |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Cayenne |
| 1/2 |
|
Stick butter |
| 3 |
tb |
Flour |
| 1 1/2 |
c |
Milk |
| 1/2 |
c |
Grated Swiss cheese |
| 1/2 |
c |
Dry breadcrumbs |
INSTRUCTIONS
SAUCE
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>
A Message from our Provider:
“Your life will have a purpose with the Saviour.”