Eggs à l'Aurore

Ingredients

• twelve eggs
• one ounce of fresh butter
• a pinch of salt
• half a pinch of nutmeg
• the same of ground spice
• three raw egg yolks
• a pint of well reduced bechamel
• twelve square sippets of bread

Method

1. 1

   Boil the eggs until hard, let them cool, shell them, and separate the yolks from the whites.

2. 2

   Pound the yolks with butter, salt, nutmeg, ground spice, and raw yolks.

3. 3

   Mince the whites and cook with bechamel without boiling.

4. 4

   Place on a serving dish, lay the pounded yolks on top, garnish with sippets dipped in beaten egg, and brown in the oven for about four minutes before serving.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 159. The excerpt below is the record exactly as published.

EggS a 1'Aurore. — Boil twelve eggs until hard, then let them cool; shell them, and separate the yolks from the whites, putting the former into a mortar, adding one ounce of fresh butter, a pinch of salt, half a pinch of nutmeg, the same of ground spice, and three raw egg yolks; pound all well together. Mince the whites, and put them in a sautoire with a pint of well reduced bechamel (No. 154), cook without boiling, although letting them attain a good consistency ; place them on the dish used for serving, lay the pounded yolks on top, and garnish with twelve square sippets of bread

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