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Ham and Eggs a l'Aurore


  • cold boiled ham
  • 6 or 8 eggs
  • 2 tablespoonfuls of butter
  • 2 tablespoonfuls of flour
  • 2 cupfuls of milk
  • salt
  • white pepper


Chop fine some cold boiled ham. Boil the eggs very hard. With a sharp knife cut them in quarters lengthwise. Remove the yolks, and press them through a coarse sieve or strainer; lay the white segments in warm water. Make a white sauce, using the butter; when melted, add the flour, and let cook for a few minutes; then add slowly the milk. Stir constantly, and when a smooth, consistent sauce, season with salt and white pepper.

Moisten the chopped ham with a little of the sauce, and place it on the fire just long enough to become well heated. Stir constantly so the sauce will not brown. Make a smooth, rounded mold of the ham in the center of a hot dish. Pour over it the white sauce. Sprinkle thickly over the top the yolk crumbs; then range evenly around it the white segments of the eggs.


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The Century Cook Book (1901).

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