Eggs A L'Aurore

Ingredients

• Chop the whites of hard-boiled eggs into fine dice.
• Mix them with enough white sauce to make them creamy.

Method

1. 1

   Chop the whites of hard-boiled eggs into fine dice.

2. 2

   Mix with enough white sauce to make creamy.

3. 3

   Crumb the yolks and spread over the creamed whites.

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 22. The excerpt below is the record exactly as published.

EGGS X L'AURORE IN CCPS. EGGS 57 lias been boiled for chicken stock, the yolks of the boiled eggs, two fresh mushrooms sauted, one half of a truffle, Uvo tablespoonfuls of chopped parsley, and two tablespoonfuls of crumb of bread. Chop all together to a fine mince. Place in a sauce- pan two tablespoonfuls of butter and a teaspoonful of onion juice. AYhen the butter bubbles add the chopped mixture and moisten it with enough chicken stock to make it of the right consistency for filling the egg cups. Season it with two teaspoonfuls of salt, one half teaspoonful of pepper, and a dash of nut- meg, and stir until it is hot. Place the whites in hot water to heat them, then fill each one with the hot farce, rounding it to look like a whole yolk. Make a sauce as follows. Beat the yolks of two eggs enough to break them, stir them into a cupful of cream, and add this to the farce left after filling the cups. Stir it over the fire long enough to set the eggs. If not soft enough, add stock to make it the consistency of thick cream. Pour this sauce on a platter and arrange the stuffed eggs on it in lines or in circles. Xo. 3. With giblet sauce. Prepare eggs as in No. 1. Add chopped giblets to a brown sauce. Spread the sauce on a dish and place the stuffed eggs upon it. EGGS A L'AUEOEE Chop the whites of hard-boiled eggs into fine dice. Mix them with enough white sauce to make them creamy.

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