Stuffed Eggs Au Gratin
| Yield: | 4 Servings |
| Categories: |
| 8 | Hard-boiled eggs | |
| 2 | tb | All-purpose flour |
| 1/4 | c | Sour cream |
| 1/2 | c | Chicken stock -- or |
| 1 | tb | Lemon juice |
| 1/2 | c | White wine |
| 1 | tb | Dijon-style mustard |
| 1/2 | c | Half-n-half or milk |
| 1/4 | ts | Salt |
| 1 | ts | Dijon-style mustard |
| 1/8 | ts | White pepper |
| 1 | ts | Dried basil leaves |
| 4 | sl | Bacon; cook crisp -- |
| Crumble | ||
| 1/2 | c | Swiss cheese -- shredded |
| 2 | tb | Butter or margarine |
| Parsley -- for garnish |
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