Recipe - Baked Eggs On Rice Au Gratin

4 tablespoon Butter or margarine
4 tablespoon Flour
2 cup Milk
3 tablespoon Sherry wine
1 tablespoon Minced parsley
Salt & pepper to taste
6 Hard cooked eggs
2 (up to)
2 One half cup Cooked rice
3 tablespoon Grated Parmesan cheese

Melt butter and stir in flour; add milk and cook, stirring constantly,
until mixture is thickened and smooth. Continue cooking and stirring for
another minute or two. Add sherry and parsley; season to taste. Place rice
in the bottom of a greased shallow baking dish. Half eggs; arrange on top
of rice. Pour the cream sauce over all; sprinkle with grated cheese. Bake
in a moderate oven 350 degrees about 20 minutes. Serves 6.

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.