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  Added: Feb 20, 2007  •  Visited (195)  •  Print version Print this recipe (18)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Creamed Egg Chartres
What You Need:
  • 1 tablespoon butter, softened, plus 8 tablespoons butter, cut into ½-inch bits
  • 5 medium-sized onions, peeled and cut crosswise into !i-inch-thick rounds
  • ¾ cup flour
  • 3 egg yolks, plus 12 hard-cooked eggs, cut crosswise into ¼-inchthick slices
  • 6 cups milk
  • 1½ teaspoons salt
  • 1 teaspoon ground hot red pepper (cayenne)
  • 1 cup freshly grated imported Parmesan cheese
  • 3 tablespoons paprika

  • How To Cook:
    1. Preheat the oven to 350°F. With a pastry brush, spread the tablespoon of softened butter evenly over the bottom and sides of a 14-by-9-by-2-inch baking-serving dish. Set the dish aside.

    2. In a heavy 12-inch skillet, melt the 8 tablespoons of butter bits over moderate heat. When the foam begins to subside, add the onions and, stirring frequently, cook for about 8 minutes, or until they are soft and translucent but not brown.

    3. Add the flour and mix well, then reduce the heat to low and simmer for 3 or 4 minutes to remove the raw taste of the flour.

    4. Meanwhile, in a deep bowl, beat the egg yolks with a wire whisk or a rotary or electric beater until they are smooth. Beat in the milk, salt and red pepper, and set aside. Mix the Parmesan cheese and paprika together in a bowl and reserve them.

    5. Stirring the onion mixture constantly with a wire whisk, pour in the egg yolks and milk in a slow, thin stream and cook over high heat until the sauce comes to a boil, thickens heavily and is smooth.

    6. Taste the sauce for seasoning, remove the skillet from the heat and gently stir in nine of the sliced hard-cooked eggs.

    7. Pour the eggs and sauce into the buttered dish and scatter the Parmesan cheese mixture evenly over the top. Bake in the middle of the oven for about 15 minutes, or until the top is browned and the sauce begins to bubble.

    8. Garnish the top with the remaining hard-cooked egg slices and serve at once, directly from the baking dish.

    To Serve: 8
    This recipe is also available in:
    Cuisine » Americas » Creole
    Main Ingredient » Dairy » Eggs
    Main Ingredient » Dairy » Milk
    Main Ingredient » Dairy » Cheese
    Dish » Appetizers



     




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