Egg with Shrimps (CEuf aux Crevettes) a l’Aurore
From The Swedish, French, American cook book, 1918
Serves 1
Serve as a cold dish.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 390. The excerpt below is the record exactly as published.
gg with Shrimps ( CEuf aux Crevettes ) a l’Aurore For six persons cook three eggs, one pound shrimps — leave the shrimps in water until cold, then peel half of them and put through the machine, leaving the other half for decoration. Mix to the ground shrimps (which will be about one cupful) two tablespoons aurorian sauce; season to taste. Cut the eggs lengthwise, remove yolks — carefully, not to break the whites, fill with the shrimp filling. Put them on thin slices of buttered toast, the cut side down; cut a round hole in the centre of the white and then stick a half un¬ peeled shrimp down in each egg with the tail out on the platter. In the centre put the cut-up yolk of eggs with aurorian sauce on the top; garnish with parsley
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