1 lb. sausage
2 tbsp. butter
1 med. onion, diced
4 oz. mushrooms, sliced
1 c. celery, diced
1 can cream of mushroom soup (10 1/2 oz.)
1 c. milk
1 tbsp. pimento, chopped
8 hard boiled eggs, chopped
8 puff pastry shells
Tomato slices & parsley for garnish
Salt & pepper to taste

Cook, crumble and drain sausage. Set aside. Saute the onion, celery and mushrooms in butter. Add sausage, mushroom soup, pimento and milk, stirring well over medium heat. Add salt and pepper to taste. Add the sliced eggs, stirring gently until the mixture is heated through. Keep warm.

Bake pastry shells according to directions. Remove caps and reserve. Scoop out center. Place warm, prepared pastry shells in individual au gratin dishes. Spoon sausage-egg mixture in to each pastry shell to overflowing. Replace pastry caps. Garnish with tomato slices and parsley sprigs. Serve immediately.

Makes 8 servings.

Suggestion: Use Pepperidge Farm frozen pastry shells or use frozen sheets to form your own shells.