Scrambled Eggs in Mushroom and Cheese Sauce
Serves 12
(The richest scrambled eggs, may be made up to the broiling point & kept at room temperature for an hour ahead of time.)

3/4 c. butter(in all)
1 lb. fresh mushrooms, quartered
2 Tbsp. minced scallions or shallots
6 Tbsp. flour
2 c. milk, scalded
1 c. heavy cream
salt & pepper to taste(season both sauce & eggs separately, use in all about 1/2 tsp. salt & 1/8 tsp. pepper)
16 eggs
1/2 c. grated Parmesan cheese

Melt 3 Tbsp. butter in a large frying pan & saute mushrooms till just beginning to brown. Add scallions & cook for 2 minutes. Drain & set aside.

Make sauce by melting 3 Tbsp. butter in 2 qt. saucepan over med-high heat. Blend in flour & add milk gradually, stirring till smooth & thickened. Add 1/2 c. cream & let simmer, stirring for about 5 minutes. Stir in remaining cream to thin sauce, so that it coats a spoon but is not too thick. Salt & pepper to taste. Set aside.

Scramble eggs in 4 Tbsp. butter till just set. Salt & pepper to taste.

Pour a thin layer of sauce over bottom of buttered 9 by 13-inch baking dish. Sprinkle with 2 Tbsp. cheese. Cover with half the scrambled eggs, then the mushrooms. Pour over 1 cup sauce. Sprinkle over 3 Tbsp. more cheese & add remaining eggs. Pour rest of the sauce over all, sprinkle with remaining cheese & dot with butter. Brown lightly under preheated broiler for 1-2 minutes.