Try this Loeuf Au Boeuf Et Fromage Au Cognac- Supper Dance May 1980 recipe, or contribute your own.
Suggest a better description1. Melt butter, add flour and seasoning ;: heat until bubbly. 2. Add milk and cream ; heat until thickened. 3. Add cognac ; and cool. 4. Scamble eggs. 5. Place 1/3 of sauce into bottom of casserole ; top with half of the eggs. 6. Layer with half of the cheeses and beef. 7. Cover with 1/3 of the sauce. 8. Make a second layer of eggs beef and cheeses. 9. Top with remaining 1/3 of sauce Add bread crumbs; dot with butter 10. Bake 30 minutes at 324 F. Recipe by: Campus Club Of Millersville University* Posted to MC-Recipe Digest V1 #1058 by "tautog78@yahoo.com"
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Serving Size: 1 Serving (288g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 462 | ||
Calories from Fat: 327 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.3g | 48 % | |
Saturated Fat 20.5g | 102 % | |
Monounsaturated Fat 10.6g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 408.9mg | 126 % | |
Sodium 841.5mg | 29 % | |
Potassium 314.8mg | 8 % | |
Total Carbohydrate 12.5g | 4 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 12.2g | ||
Protein 19.7g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 462
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