Another Recipe for Eggs Aurore

Ingredients

• Take three-quarters of a pint of boiling milk
• one onion
• one carrot
• one bay leaf
• thyme
• two bunches of parsley
• two ounces of butter
• two tablespoonsful of flour
• Boil six eggs (very fresh) for eight minutes

Method

1. 1

   Infuse the boiling milk with onion, carrot, bay leaf, thyme, and parsley for half an hour.

2. 2

   Melt butter and flour, mix well, and pour it on the boiling milk until it becomes a creamy sauce, stirring all the time.

3. 3

   Pass the sauce through muslin, add butter, cut the eggs finely, mix the whites with the sauce, put into a well-buttered dish, powder the top with hard-boiled yolk, and bake until browned.

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 57. The excerpt below is the record exactly as published.

ANOTHER RECIPE FOR EGGS AURORE For Three Persons r 1 1 AKE three-quarters of a pint of boiling milk — infuse in it during half an hour one onion, one carrot, one bay leaf, thyme and two bunches of parsley. Melt two ounces of butter and two tablespoonsful of flour — mix well and pour it on the boiling milk until it becomes a creamy sauce, stirring it all the time. Boil six eggs (very fresh) for eight minutes

Cook this with the app: pantry check, scaling, and the assistant.