Name: Stuffed Eggs Au Gratin
Yield: 4 to 6 servings
Ingredients: ¼ cup all-purpose flour; 1 cup milk; Salt and freshly ground black pepper; ½ pound fresh mushrooms, sliced; ½ cup butter; ½ teaspoon onion juice; 1 tablespoon anchovy paste; 6 hard-cooked eggs; grated Parmesan cheese; ½ teaspoon paprika; 2 tablespoons dry sherry; ½ cup heavy cream; 12 medium shrimp, cooked and shelled

Preparation info

4 to 6
servings

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

6 hard-cooked eggs
1 tablespoon anchovy paste
½ teaspoon

Starter
Side dish
Pescatarian

Method

Cut the eggs lengthwise into halves and remove the yolks. Reserve the whites. Mash the yolks with the anchovy paste, onion juice and two tablespoons of the butter. Blend well, beating with a wire whisk. Season with a little salt and pepper to taste. Use the mixture to stuf

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Stuffed Eggs Au Gratin

Ingredients

Method

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