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Cheese Au Gratin

  • 1/2 cup butter
  • 1/2 pound flour (1 1/2 cups sifted)
  • 2 cups milk
  • 6 egg yolks, beaten
  • 1/2 pound Parmesan Cheese
  • Salt and pepper
  • 1 quart whipping cream
  • 6 egg whites, beaten stiff
Blend butter and flour in pan over flame, add milk and cook to a thick sauce. When it does not stick to the spoon or sides of pan, stir in the egg yolks, cheese and whipped cream and pour into baking dish to cool off. When cold, fold in the beaten whites. Place a spoonful into each au gratin dish or shell, bake in hot oven about 15 minutes (be patient, you rascal). Enough past for 24 shells.
Submitted by Cassyjean - Torrington, CT May 23, 2009 14 min 15 min 29 min


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