Stuffed Eggs Mornay - cooking recipe

Ingredients

8 tablespoons butter, softened
1 teaspoon salt
1/2 cup flour
1 pinch cayenne pepper
1/4 teaspoon white pepper
3 cups hot milk
2 ounces swiss cheese, shredded
6 tablespoons grated parmesan cheese
12 hard-boiled eggs
1/2 lb mushroom, minced
2 tablespoons chopped parsley
1/2 teaspoon leaf tarragon, crumbled
1 cup fresh breadcrumb (approx 2 slices)
2 tablespoons butter, melted

Preparation

Put 4 T of the butter in container of electric blender with salt, peppers, flour, and 2 cups of the hot milk.
Cover, whirl for 30 seconds.
Pour into large saucepan.
Add remaining hot milk and cook over medium heat, stirring constantly until sauce is thickened and bubbles-about 2 minutes.
Add Swiss cheese and 4 T of the parmesan.
Cook, stirring constantly, until cheese is melted; remove from heat and cover.
Cut eggs in half lengthwise.
Empty yolks into a bowl and reserve the whites.
Heat four more T of butter in a small skillet.
Saute mushrooms for about 5 minutes or until mixture is almost dry, stirring occasionally.
Stir in parsley and tarrogon.
Mash egg yolks with 1/2 C of the sauce; add the mushrooms.
Fill whites with mushroom mixture.
Spread a thin layer of sauce in a shallow baking dish and arrange the stuffed eggs in the sauce, stuffing-side up.
Spoon remaining sauce over.
Toss bread crumbs and remaining 2 T parmesan cheese with melted butter.
Sprinkle over eggs.
Cool, cover and refrigerate until needed.
Bake in a moderate oven at 350 for 30 minutes.