Eggs a l'Aurore

Ingredients

• a dozen hard-boiled eggs
• half a pint of bechamel sauce
• three yolks of hard-boiled eggs
• an equal quantity of bread-crumbs
• a little melted butter

Method

1. 1

   Mix hard-boiled eggs with bechamel sauce, sprinkle with pounded yolks and bread-crumbs, add melted butter, and bake until light brown.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 71. The excerpt below is the record exactly as published.

Eggs a l'Aurore. Take a dozen hard- boiled eggs, to which add half a pint of bechamel sauce (Art. 83), and put them on a dish ; sprinkle I56 FRENCH DISHES. them on top with three yolks of hard-boiled eggs which you have previously pounded fine, and mixed with an equal quantity of bread-crumbs. Add a lit- tle melted butter on top, garnish with pieces of bread dipped in melted butter, and send to the oven ; when colored a light brown, serve. 459. Eggs with Cream. Boil three sherry- glasses of cream, which put in a large dish, break into it a dozen eggs, send to a moderate oven for about twelve minutes, and serve. 460. Eggs with Cucumbers. Pare and cut in slices six cucumbers ; put them in a frying-pan with two ounces of butter, a tablespoonful of chopped shallots, the same of chopped parsley, six tablespoon- fuls of consomme (stock, Art. 1), and mix all well to- gether with a tablespoonful of flour, a little salt, pep- per, and nutmeg; when the cucumbers are thorough- ly done, add a dozen hard-boiled eggs

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