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  • Serves: 12 Servings

L'oeuf Au Boeuf Et Fromage Au Cognac- Supper Dance May 1980

  • Recipe Submitted by on

Category: Appetizers

 Ingredients List

  • 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

 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.

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