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Associate.com - Share Your Recipe!

Recipe Name: L'oeuf Au Boeuf Et Fromage Au Cognac- Supper Dance May 19 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 12

Ingredients:
3 1/2 Ounce(s) Butter
1/2 Cup(s) Flour
1/4 Teaspoon(s) Salt
1/3 Teaspoon(s) White pepper
40 Ounce(s) Milk
1 1/2 Cup(s) Heavy cream
1/4 Cup(s) Cognac
20 Eggs
1/2 Pound(s) Dried beef
10 Ounce(s) Cheddar Cheese, Shredded
10 Ounce(s) Edam cheese grated
1/2 Cup(s) Dried bread crumbs
Directions:
Melt butter, add flour and seasoning ;: heat until bubbly. Add milk
and cream ; heat until thickened. Add cognac ; and cool. Scamble eggs.
Place 1/3 of sauce into bottom of casserole ; top with half of the
eggs. Layer with half of the cheeses and beef. Cover with 1/3 of the
sauce. Make a second layer of eggs beef and cheeses. Top with
remaining 1/3 of sauce Add bread crumbs; dot with butter Bake 30
minutes at 324 F. Recipe by: Campus Club Of Millersville University*
Posted to MC-Recipe Digest V1 #1058 by "tautog78@yahoo.com"
<tautog78@yahoo.com> on Jan 28, 1998


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