Recipe # Hard boiled eggs with

mushroom and cheese sauce

Oeufs farci Chimay

Portions Calories: Picture / image

Cost:

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One line description

S No Ingredients Quantity Quantity 10 Rate (Rs) Amount (Rs) Specification

4 portions Portions
1 Eggs (hard- boiled) 4 no
2 Mornay /Cheese sauce 300 ml
3 Mushroom 30 gms
4 Onion 20 gms
5 Butter 20 gms
6 Seasoning As required
7 Cheese (parmesan) 10 gms
8 Parsley 5 gms
TOTAL
METHOD
Pre-Preparation: Cut the eggs in halves lengthwise.
Remove the yolks and pass through sieve .Prepare Mornay sauce .
Chop onion ,mushroom and parsley.
Preparation : Prepare the duxelle by cooking the chopped onion in the butter without coloring ,
Add well washed and chopped mushroom ,mix the yolks and chopped parsley and correct seasoning.
Spoon or pipe the mixture into the egg halves.
Cover the eggs with mornay sauce ,sprinkle with cheese and gratinate under a salamander
Garnish : Garnish with a parsley sprig.
Service :
Preparation Time: Service temperature :
Evaluation of Recipe: (Score 1-4) Accompaniments:
Appearance Aroma Consistency Texture Taste Total
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