Side Pannel
L'oeuf Au Boeuf Et Fromage Au Cognac- Supper Dance May 1980
L'oeuf Au Boeuf Et Fromage Au Cognac- Supper Dance May 1980
- Recipe Submitted by ADMIN on 09/26/2007
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.
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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