Recipe - Eggs Jeannette

6 lg Egg, hard boiled
2 tablespoon Milk
2 Garlic clove, minced
2 tablespoon Fresh parsley, minced
One fourth teaspoon Salt
One fourth teaspoon Black pepper
3 teaspoon Vegetable oil
3 teaspoon Butter

SAUCE
2 tablespoon Egg filling
2 teaspoon Dijon mustard
2 teaspoon Red wine vinegar
3 teaspoon Water
One fourth teaspoon Salt
One fourth teaspoon Black pepper
One fourth cup Vegetable oil

Cut eggs in half the short way. Remove yolks and mash. Mix with milk,
garlic, parsley, salt and pepper. Stuff whites, reserving two tablespoons
of filling. Heat oil and butter. When it's foaming, place the eggs in the
pan stuffed side down and fry on medium heat about two minutes. Put
leftover filling, mustard, vinegar, water, salt and pepper in food
processor. Slowly add One fourth cup oil and process until oil is absorbed. Pour
sauce in a gratin dish and arrange eggs on it yolk side up. Serve with
French bread. (If you don't have a food processor, the sauce can be made
with a wire whisk).

Recipe by: J. Pepin's mother Everyday Cooking With Jacques Pepin Posted
to MCRecipe Digest V1 #556 by Barbara Zack bzack@gnt.net on Apr 06, 1997