L'oeuf au boeuf et fromage au cognac- supper dance may 1980
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | ounce | Butter |
| ½ | cup | Flour |
| ¼ | teaspoon | Salt |
| ⅓ | teaspoon | White pepper |
| 40 | ounces | Milk |
| 1½ | cup | Heavy cream |
| ¼ | cup | Cognac |
| 20 | Eggs | |
| ½ | pounds | Dried beef |
| 10 | ounces | Cheddar cheese; shredded |
| 10 | ounces | Edam cheese grated |
| ½ | cup | Dried bread crumbs |
| 2 | ounces | 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 ⅓ of sauce into bottom of casserole ; top with half of the eggs.
6. Layer with half of the cheeses and beef.
7. Cover with ⅓ of the sauce. 8. Make a second layer of eggs beef and cheeses.
9. Top with remaining ⅓ of sauce Add bread crumbs; dot with butter 10. Bake 30 minutes at 324 F.
Recipe by: Campus Club Of Millersville University* Posted to MC-Recipe Digest V1 #1058 by "tautog78@..." <tautog78@...> on Jan 28, 1998