Baked eggs on rice au gratin
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Butter or margarine |
| 4 | tablespoons | Flour |
| 2 | cups | Milk |
| 3 | tablespoons | Sherry wine |
| 1 | tablespoon | Minced parsley |
| Salt & pepper to taste | ||
| 6 | Hard cooked eggs (up to) | |
| 2½ | cup | Cooked rice |
| 3 | tablespoons | Grated Parmesan cheese |
Directions
Melt butter and stir in flour; add milk and cook, stirring constantly, until mixture is thickened and smooth. Continue cooking and stirring for another minute or two. Add sherry and parsley; season to taste. Place rice in the bottom of a greased shallow baking dish. Half eggs; arrange on top of rice. Pour the cream sauce over all; sprinkle with grated cheese. Bake in a moderate oven -- 350 degrees -- about 20 minutes. Serves 6.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .
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