Recipe - Loeuf Au Boeuf Et Fromage Au Cognac- Supper Dance May 1980

3 One half ounce Butter
One half cup Flour
One fourth teaspoon Salt
1/3 teaspoon White pepper
40 ounce Milk
1 One half cup Heavy cream
One fourth cup Cognac
20 Eggs
One half pound Dried beef
10 ounce Cheddar cheese; shredded
10 ounce Edam cheese grated
One half cup Dried bread crumbs
2 ounce Butter

1. Melt butter, add flour and seasoning ;: heat until bubbly.

2. Add milk and cream ; heat until thickened.

3. Add cognac ; and cool.

4. Scamble eggs.

5. Place 1/3 of sauce into bottom of casserole ; top with half of the eggs.

6. Layer with half of the cheeses and beef.

7. Cover with 1/3 of the sauce.

8. Make a second layer of eggs beef and cheeses.

9. Top with remaining 1/3 of sauce Add bread crumbs; dot with butter

10. Bake 30 minutes at 324 F.

Recipe by: Campus Club Of Millersville University*

Posted to MCRecipe Digest V1 #1058 by "tautog78@yahoo.com"
tautog78@yahoo.com on Jan 28, 1998