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1
Put 4 T of the butter in container of electric blender with salt, peppers, flour, and 2 cups of the hot milk.
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2
Cover, whirl for 30 seconds.
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3
Pour into large saucepan.
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4
Add remaining hot milk and cook over medium heat, stirring constantly until sauce is thickened and bubbles-about 2 minutes.
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5
Add Swiss cheese and 4 T of the parmesan.
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6
Cook, stirring constantly, until cheese is melted; remove from heat and cover.
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7
Cut eggs in half lengthwise.
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8
Empty yolks into a bowl and reserve the whites.
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9
Heat four more T of butter in a small skillet.
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10
Saute mushrooms for about 5 minutes or until mixture is almost dry, stirring occasionally.
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11
Stir in parsley and tarrogon.
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12
Mash egg yolks with 1/2 C of the sauce; add the mushrooms.
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13
Fill whites with mushroom mixture.
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14
Spread a thin layer of sauce in a shallow baking dish and arrange the stuffed eggs in the sauce, stuffing-side up.
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15
Spoon remaining sauce over.
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16
Toss bread crumbs and remaining 2 T parmesan cheese with melted butter.
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17
Sprinkle over eggs.
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18
Cool, cover and refrigerate until needed.
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19
Bake in a moderate oven at 350 for 30 minutes.
