13188 Oeufs farcis a la Chimay Serves 6. Wed Aug 06 08:26:36 -0700 2008 Thu Feb 05 11:06:00 -0800 2009 Licensed http://www.chow.com/recipes/13188 Thu, 05 Feb 2009 19:06:00 GMT
  • Preheat broiler.
  • In a small skillet, saute the mushrooms in 1 tablespoon butter until tender and the liquid has evaporated. Remove the yolks from the eggs and force through a sieve. Combine the yolks with the remaining butter, mushrooms, ¼ cup Mornay sauce, and salt to taste. Stuff the whites, using a #4 open plain tip if desired.
  • Place a thin layer of remaining Mornay sauce in the bottom of a baking dish and arrange the eggs on top. Coat with remaining sauce. Sprinkle with cheese and glaze under the broiler.
  • Can be prepared the day before and reheated at 350° F. Glaze under a broiler if desired.
    • ]]>     http://www.chow.com Terence Janericco 50 Main ½ cup minced mushrooms

    ]]>     2½ tablespoons butter

    ]]>     6 hard-cooked eggs, halved

    ]]>     1 cup Mornay sauce

    ]]>     salt to taste

    ]]>     1 tablespoon grated Parmesan cheese

    ]]>