Recipe - Mushroom-Stuffed Egg Bake

6 Hardcooked eggs,; peeled
and halved
3 tablespoon Butter,; at room temperature
1 tablespoon Worcestershire sauce
2 cup Finelychopped mushrooms, 2
cup Mushroom Duxelles or 1
ounce dried mushrooms,
plumped in wa; and draine
One half teaspoon Salt
One half teaspoon Cayenne

SAUCE
One half Stick butter
3 tablespoon Flour
1 One half cup Milk
One half cup Grated Swiss cheese
One half cup Dry breadcrumbs

Preheat the oven to 350 degrees F. Butter a 10 to 12inch oval gratin
dish. Remove the yolks from the hardcooked 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 :WELLSTOCKED PANTRY SHOW#ND7038

Posted to MCRecipe Digest V1 #285

Date: Thu, 7 Nov 1996 23:38:33 0500

From: Meg Antczak meginny@frontiernet.net