1/4 pound mushroom, sliced
1 tablespoon grated onion
2 tablespoons butter
1/4 cup butter
3 tablespoons all-purpose flour
1-1/2 cups milk
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
6 large eggs, hard-boiled and chopped
4 teaspoons sherry
In 2 tablespoons butter in a heavy skillet, saute 1/4 pound sliced mushrooms and 1 tablespoon grated onion until tender.
Hardboil 6 eggs, set aside.
In a heavy saucepan over low heat, melt 1/4 cup butter; add 3 tablespoons flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add 1-1/2 cups milk and cook over medium heat, stirring constantly, until thick and bubbly. Stir in 3/4 teaspoon salt and 1/8 teaspoon cayenne pepper.
Finely chop 6 hard-boiled eggs and add to the sauce with the mushroom mixture and 4 teaspoon sherry. Spoon into a 9-inch baked pie shell. Slice into wedges.
Makes 6 servings.