| Recipe: | L'oeuf Au Boeuf Et Fromage Au Cognac- Supper Dance May 1980 |
| Description: | |
| Preparation Time: | |
| Cooking Time: | |
| Number of Servings: | 12 |
| Difficulty: | N/A |
| Ingredients: | 3 1/2 oz butter
1/2 cup(s) flour
1/4 tsp salt
1/3 tsp White pepper
40 oz milk
1 1/2 cup(s) heavy cream
1/4 cup(s) cognac
20 eggs
1/2 lb Dried beef
10 oz cheddar cheese ; shredded
10 oz Edam cheese grated
1/2 cup(s) Dried bread crumbs
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| Directions: | 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"
on Jan 28, 1998
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