Instructions: In 2 tablespoons butter in a heavy skillet, saute mushrooms and grated onion until tender.

Hard boil 6 eggs, set aside.

In a heavy saucepan over low heat, melt 1/4 cup butter; add flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add milk and cook over medium heat, stirring constantly, until thick and bubbly. Stir in salt and cayenne pepper.

Finely chop hard-boiled eggs and add to the sauce with the mushroom mixture and sherry. Spoon into a 9-inch baked pie shell. Slice into wedges.

This recipe yields 6 servings.

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