Recipe: L'oeuf Au Boeuf Et Fromage Au Cognac- Supper Dance May 1980
For 12 Persons
Category: Appetizers
3 1/2 oz Butter
1/2 c Flour
1/4 ts Salt
1/3 ts White pepper
40 oz Milk
1 1/2 c Heavy cream
1/4 c Cognac
20 Eggs
1/2 lb Dried beef
10 oz Cheddar cheese; shredded
10 oz Edam cheese grated
1/2 c Dried bread crumbs
2 oz 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 MC-Recipe Digest V1 #1058 by "tautog78@yahoo.com"
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