Yield: 6 Servings
Measure | Ingredient |
---|---|
4 tablespoons | Butter or margarine |
4 tablespoons | Flour |
2 cups | Milk |
3 tablespoons | Sherry wine |
1 tablespoon | Minced parsley |
\N \N | Salt & pepper to taste |
6 \N | Hard cooked eggs (up to) |
2½ cup | Cooked rice |
3 tablespoons | Grated Parmesan cheese |
Melt butter and stir in flour; add milk and cook, stirring constantly, until mixture is thickened and smooth. Continue cooking and stirring for another minute or two. Add sherry and parsley; season to taste. Place rice in the bottom of a greased shallow baking dish. Half eggs; arrange on top of rice. Pour the cream sauce over all; sprinkle with grated cheese. Bake in a moderate oven -- 350 degrees -- about 20 minutes. Serves 6.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .