Aurora Eggs

Ingredients

• the yolks of 10 hard-boiled eggs
• 1 oz. of fresh butter
• 2 tablespoonfuls of flour
• a pint of hot milk
• a tablespoonful of mushroom liquor
• salt and pepper

Method

1. 1

   Pound egg yolks with butter, salt, nutmeg, and spices.

2. 2

   Make a white sauce with flour and milk, season, and cook for 10 minutes.

3. 3

   Add chopped egg whites, pour on a platter, and garnish with pounded yolks.

As published

This recipe was extracted from 365 breakfast dishes (1901), page 30. The excerpt below is the record exactly as published.

tablespoonfuls of flour made smooth with a little of the stock and the well -beaten yolks of 2 eggs; bring all to a iKjil and pour over the chicken. September. 6. — Curried Roast Beef. Fry one large onion, cho^jped fine, in i tablespoonful of butter, until slightly browned ; add I tables[X)Onful each of flour and curry powder; cook gently for a few minutes; add to this I cupful of beef gravy, stir until smooth. Slice cold roast beef thin, and ' beat hot in this sauce. 7. — Sweetbread Croquettes. Prepare 2 sweetbreads ; parboil them and cut them in small pieces; cut i can mush- rooms into small pieces also. Put into a saucepan i tablespoonful each of flour and butter, and when made smooth add J^ a cup of cream ; heat and add the sweetbreads and mushrooms. When very hot take from the fire and add 2 well-beaten yolks of eggs. When cool form into croquettes and dip in egg and crumbs and fry in hot fat. 8. — Aurora Eggs. Pound to a paste in a mortar the yolks of 10 hard-boiled eggs, i oz. of fresh butter, a pinch of salt, small pinch each of nutmeg and of ground spice, and 3 raw egg yolks. Malte September* a white sauce with 2 tablespoonfuls each of flour and butter and a pint of hot milk. Sea- son with salt and pepper and a tablespoonful of mushroom liquor

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