Recipes > Eggs > Eggs a l'Aurore

Eggs a l'Aurore


Take six hard-boiled eggs, and press the yolks through a colander. Cut the whites into half-inch dice, mix them with a well-reduced white or Bechamel sauce, and turn them into a flat baking-dish. Cover the top with the mashed yolks, dot it with small bits of butter, and place in a hot oven for a few minutes to heat, but not brown. This may be served in individual cups or shells if desired. Chopped mushrooms mixed with the sauce makes a good variation of the dish. Another way of serving it is to cut the whites lengthwise into quarters or eighths, and place them in a circle on the dish; pour the sauce in the center, leaving the points of one end uncovered, and sprinkle over the sauce the mashed yolks. In order not to have the dish cold when served in this way, keep the cut whites in hot water until ready to serve. Have the dish hot, and put all together quickly at the moment of serving.


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The Century Cook Book (1901).

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