Eggs Mornay A La Mclean
|Margarine||6 Tablespoon (Fleischmann's)|
|All purpose flour||6 Tablespoon|
|Milk||2 1⁄2 Cup (40 tbs)|
|Chicken bouillon||2 Cup (32 tbs)|
|Sharp cheddar cheese||1 Cup (16 tbs)|
|Parmesan cheese||1⁄2 Cup (8 tbs)|
|Sherry||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1⁄2 Teaspoon|
|Chopped parsley||1 Tablespoon (For Garnish)|
|Paprika||1 Teaspoon (For Garnish)|
Hard cook the eggs.
Shell while warm and slice into sauce.
Make a sauce with first 8 ingredients.
Melt Fleischmann's Margarine in a saucepan.
Stir in flour.
Gradually stir in milk and bouillon.
Cook over low heat stirring constantly until smooth and thickened.
Stir in cheeses, sherry and Worcestershire sauce.
Stir until cheese is melted.
Add salt and pepper to taste.
Add eggs to sauce and transfer to chafing dish.
Garnish with fresh parsley and paprika.