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Eggs Farci

Canadian.Recipes's picture
Ingredients
  Hard cooked eggs 8 , cut in halves
  Cream 1 Cup (16 tbs)
  All purpose flour 1⁄2 Cup (8 tbs)
  Canned clear chicken broth 13 3⁄4 Ounce
  Canned butter mushrooms 12 Ounce, chopped or sliced and broiled (Two 6 Ounce Cans)
  Instant minced onion 4 Teaspoon (Softened In Water)
  Water 6 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Pitted ripe olives 1 Cup (16 tbs), quartered lengthwise
  Pork sausage links/Smokie link sausages 1 Pound, browned
  Tomato 1 Large, cut into thin wedges
Directions

Fill the egg white halves with a deviled mixture of mayonnaise, sieved egg yolks, Worcestershire sauce, dry mustard, salt, and pepper to taste.
Arrange deviled egg halves in an ungreased 2-quart shallow baking dish; set aside.
Meanwhile, blend enough cream with flour in a saucepan to make a paste.
Set over heat.
Stirring constantly to keep mixture smooth, gradually add remaining cream, then chicken broth and reserved mushroom liquid.
Stir occasionally until mixture begins to thicken, then stir constantly until it bubbles; continue to cook 2 to 3 minutes.
Blend in the onion, Worcestershire sauce mushrooms, and olives.
Heat thoroughly and pour over stuffed eggs in the baking dish.
Alternate browned sausage links and tomato wedges over top, brush tomatoes with oil, and sprinkle with monosodium glutamate and seasoned pepper.
Spoon coarse buttered bread crumbs (about 1/2 cup crumbs mixed with 1 tablespoon melted butter or margarine) over all.
Set under broiler about 5 inches from source of heat until crumbs are browned.
Garnish with snipped parsley.

Recipe Summary

Cuisine: 
Canadian
Course: 
Side Dish
Ingredient: 
Poultry

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