Eggs In Noodle Nests
|Butter||10 Tablespoon (Divided)|
|Cooked fine noodles||4 Cup (64 tbs)|
|Chicken livers||6 , broiled and chopped|
|Milk||1 Cup (16 tbs)|
|All purpose flour||1 Tablespoon|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Grated gruyere cheese||1⁄2 Cup (8 tbs)|
Blend anchovy into a paste with 4 tablespoons butter; melt.
Butter 6 individual casseroles with this anchovy butter.
Melt 2 tablespoons butter and toss with noodles.
Line casseroles with noodles.
Place one-sixth of the chopped chicken liver in each nest of noodles.
Break an egg into center of nest.
Bake in a preheated 350°F oven for 5 minutes, or until egg just begins to set.
Remove from oven.
Heat milk with bay leaf and seasonings.
Remove bay leaf.
Melt 1 tablespoon butter in a saucepan; combine with flour and cook until bubbling.
Stir in strained milk.
Bring to a boil; reduce over medium heat by a third.
Stir in cream and cheese until melted.
Stir in 3 tablespoons butter.
Pour 3 tablespoons sauce over each egg nest.
Place casseroles on baking sheet and broil a few moments, or until lightly browned.