*  Exported from  MasterCook II  *
                             MUSHROOM-STUFFED EGG BAKE
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        6                hard-cooked eggs, -- peeled and halved
        3  tablespoons   butter, -- at room temperature
        1  tablespoon    Worcestershire sauce
        2  cups          finely-chopped mushrooms, 2 cup Mushroom Duxelles
 						-or 1 ounce dried mushrooms,
			plumped in wa -- and draine
      1/2  teaspoon      salt
      1/2  teaspoon      cayenne
      1/2  stick         butter
        3  tablespoons   flour
    1 1/2  cups          milk
      1/2  cup           grated Swiss cheese
      1/2  cup           dry breadcrumbs
 Preheat the oven to 350 degrees F. Butter a 10- to 12-inch oval gratin
 dish. Remove the yolks from the hard-cooked eggs and blend them with the
 butter, Worcestershire sauce, mushrooms, salt, and cayenne. Spoon the yolk
 mixture into the egg whites and place them in the buttered casserole. (The
 dish can be refrigerated up to 3 days at this point.) To make the sauce,
 melt 3 tablespoons of the butter over low heat. Stir in the flour to make a
 roux, and cook until lightly browned, about 4 minutes. Add the milk all at
 once and whisk until thickened and bubbly. Add the Swiss cheese and stir
 over low heat until melted; do not boil. (The sauce may be made several
 days in advance and refrigerated, covered with plastic wrap.) Pour the
 sauce over the stuffed eggs. Melt the remaining tablespoon of butter in a
 small skillet or microwave. Add the breadcrumbs, and toss to combine.
 Sprinkle the buttered breadcrumbs over the eggs and bake 20 minutes. Serve
 at once.
 Serves 4
                     - - - - - - - - - - - - - - - - - -