Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | White onions |
| ⅓ cup | Butter |
| ½ cup | Flour |
| 2 cups | Milk |
| 1 | Egg yolk |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Cayenne |
| 4 | Hard boiled eggs |
| 2 tablespoons | Parmesan cheese |
| 1 tablespoon | Paprika |
Heat 9 inch skillet over medium heat. Saute onion in butter until transparent. Stir in flour and cook slowly 3 to 5 minutes more.
Blend in milk and egg yolk until smooth. Add salt and pepper. Cook stirring constantly 8 to 10 minutes or until sauce thickens.
Remove from heat, add sliced eggs and mix lightly. Spoon into 2 (8 oz.) casseroles and sprinkle lightly with paprika and Parmesan cheese. Mix together. Place in oven until heated. Garnish with egg slices.
Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 24, 1998