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L'oeuf Au Boeuf Et Fromage Au Cognac- Supper Dance May 1980

Yield: 12 Servings

Ingredients and directions for this recipe

3 1/2 oz Butter
1/2 c Flour
1/4 ts Salt
1/3 ts White pepper
40 oz Milk
1 1/2 c Heavy cream
1/4 c Cognac
20 Eggs
1/2 lb Dried beef
10 oz Cheddar cheese; shredded
10 oz Edam cheese grated
1/2 c Dried bread crumbs
2 oz Butter

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 1/3 of sauce into bottom of casserole ; top with half of the eggs.

6. Layer with half of the cheeses and beef.

7. Cover with 1/3 of the sauce.

8. Make a second layer of eggs beef and cheeses.

9. Top with remaining 1/3 of sauce Add bread crumbs; dot with butter

10. Bake 30 minutes at 324 F.

See also:
Previous recipe L'hootz F'tadjeen
Next recipe L. J's Chili

Or try one of these recipes:
Dyspeptic Bread^
Plantain Baked In Its Skin