Ingredients
8T Butter
1 cup Gruyere Cheese shreaded
8T Flour
0.5 t garlic
2 cups hot Milk
12 Eggs
2 T chopped Shallots
1.5 cups chopped Mushrooms
2 T choppedFresh Parsley
Bread crumbs
Parmaesan Cheese
1 t Dry Mustard
1 t Tarragon
Salt/Pepper
Preparation
Sauce Melt 6 T of butter, add 8 T flour and cook in pot for five minutes (making a roux). Cook out the flour, do not brown. Add 2 cups of hot milk, bring just to a boil and reduce heat to a simmer. Cook until no taste of flour. Remove from heat, add 1 cup Gruyere Cheese and stir. Add salt and white pepper. Adjust consistency with milk. It should be like a thick soup.
Boil 12 eggs to hard. Split lengthwise and remove yolks. Chop yolks fine.
Saute 2 T fine chop shallots, 1/2 t garlic and 1.5 cups fine chopped mushrooms in 3 T of butter. Cook 5-10 minutes until dry - then cool.
Add above to egg yolks and add 2 T chopped parsley, 1 t. tarragon, 1 t. dry mustard and beat in 2 T of softened butter plus salt/pepper. Add a splash of the cheese sauce to get a smooth quality. Adjust seasoning to taste.
Fill eggs whites with above using a pasty bag or spoon.
Spoon cheese sauce over eggs, sprinkle with parmesan cheese.
Can cover and store for 1 day. Re-heat by sprinkling with bread crumbs, and in oven at 325F for 20 minutes. Take care not to overheat. 2 halves per person
