Aurore

Ingredients

• Half hard
• fi. her.
• covered cream sau.
• sprinkled chopped yolks

Method

1. 1

   Stuff the hard-boiled eggs with yolks and herbs, cover with cream sauce, sprinkle with chopped yolks, and brown in the oven.

2. 2

   Serve with Aurore sauce around.

As published

This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 16. The excerpt below is the record exactly as published.

aurore sauce browned in oven. Bercy, Shir. w. pork sausage, tom. sa. around. Berger, Po. on lamb hash, w. field mu. in border. Duch¬ ess Bergdre, pot. Mournay sauce, browned in oven. Bergere cooked in cocotte w. field piu. and sweet cream. Berichonne, Cooked in crust, made w. bread and fried in butter, w. sweet cream and chives. Berlioz, Po. on game puree gar. w. mu. heads around, mad. sa. w. game essence. Bernadotte, Cooked in mould dome shape, ring of truf. in bottom, sprinkled w. parsley, on can. of anchovies w. filet of anchovies around. Beurre Noir, Shir, or fried in pan. covered w. black butter vinegar or lemon juice. Capers and fi. herbs, facultative. Beaver, Om. fil. w. smothered onions, ham, celery, w. madeira sauce. — 40 EGGS Ambroise, Half hard stuff w. yolk and duxelles, covered mornay sauce browned in oven. Andalouse, (Cold) Po. covered w. chaud-froid sauce, w. tom. dec. w. red peppers, on balf tom. ring of raw onion around, chopped jelly, or fried onions around tomato sauce. Antiboise, (Cold). Po. on stuf. tom. filled w. tunny fish puree, gar. w. jelly around. Andre, Po. on fried tom. cepes, (wild mu.) saute borde- laise sauce. Anglaise, Po. on can. covered k. welsh rarebit browned. Anna Held, Hard, sliced on branch spinach w. butter, covered mornay sauce browned. Antonine, Shir. w. fried salt potrk, capers, black butter, sprinkled fine herbs. Archibald, Po. on can. gar. around, w. bouquet of art. green and sweet peppers mu. Colbert sauce with tom. truf. art. cut in dice. Archiduc, Po. on can. gar. around w. ch. livers and truf. cut in dice. Paprika sauce. Argenteuil, All eggs gar. w. asparagus tips, thicken w. cream sauce w. asparagus butter. Argentine, Om. stuf. w. egg-plant saute, argentine sa. Ariequin, Po. on canape arlequin sa. or po. breaded English style and fried, on ch. puree, gourmet sauce. Aromatique, Fried in oil, on can. gar. w. mint leaves, tomato sauce with chopped mint,. Artichauts, Artichoke, all eggs, gar. w. art. bottom. Astoria, Po. on toasted muffin, filled w. ch. puree, cov¬ ered maximilien sauce. Aurore, Half hard stuffed w. yolks and fi. her. covered cream sau. sprinkled chopped yolks

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