| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
Swiss |
|
6 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Butter or margarine |
| 1 |
ts |
Grated onion |
| 1/2 |
c |
Flour |
| 2 |
c |
Milk |
| 1/2 |
c |
Cream |
| 3 |
|
Egg yolks |
| 2 |
tb |
Minced parsley |
| 2 |
tb |
Chives; finely chopped |
| 1/4 |
c |
Sliced canned mushrooms; well drained |
| 1 |
ts |
Worcestershire sauce |
| 1/2 |
ts |
Paprika |
| 1 |
tb |
Prepared mustard |
| 3 |
tb |
Sherry |
| 1 |
lb |
Crab meat; well drained |
| 2 |
|
Eggs; hard cooked and chopped |
|
|
Dry bread crumbs |
|
|
Shredded Swiss cheese |
INSTRUCTIONS
Melt butter in a saucepan. Stir in the onion and flour. Gradually add the
milk and cream, blending well. Cook until thickened, stirring constantly.
Remove from the heat and add the egg yolks, one at a time, beating
vigorously after each addition. Add parsley, chives, mushrooms,
Worcestershire sauce, paprika, mustard and sherry. Gently stir in the crab
meat and chopped eggs. Try not to break the crab meat up too much. Pour
into individual casseroles or a 1 1/2 quart casserole. Sprinkle with equal
parts of crumbs and cheese. Place under the broiler until hot and lightly
browned.
NOTES : Can be served as a main course or a first course.
Recipe by: Unknown
Posted to MC-Recipe Digest by drleroy@juno.com (LeRoy C Trnavsky) on Apr
29, 1998
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