Aurora Eggs
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Garnish with fried bread.
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 273. The excerpt below is the record exactly as published.
Aurora Eggs— {Family Recipe.)— Boil four Eggs hard, take the yolks from the whites, and put the yolks into a mortar with the yolk of one raw Egg and an ounce and half of hutter. Work well together. Take the whites and cut them in strips. Put them into half a pint of good bechamel sauce, seasoned with a little salt
Cook this with the app: pantry check, scaling, and the assistant.