Eggs a l'Aurore

Ingredients

• ten eggs
• half a pint of bechamel
• a tablespoonful of lobster butter
• the yolks of two eggs
• a tablespoonful of tarragon vinegar
• a small pinch of cayenne

Method

1. 1

   Boil ten eggs hard, remove the shells, and cut each into halves lengthwise.

2. 2

   Take the yolks carefully out and place them on a dish, shred the whites in fine strips, and put these into a stewpan with a sauce composed of half a pint of bechamel mixed with lobster butter, yolks of two eggs, tarragon vinegar, and cayenne.

3. 3

   Toss the strips in the stewpan over the fire until quite hot, then put a layer into the centre of a hot dish with croutons fried in butter, sprinkle with grated cheese, and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 52. The excerpt below is the record exactly as published.

EGGS A L'AURORE. Boil ten eggs hard, remove the shells, and cut each into halves lengthwise, take the yolks carefully out and place them on a dish, shred the whites in fine strips, put these into a stewpan with a sauce composed of half a pint of bechamel mixed with a little lobster butter, the yolks of two eggs, a tablespoonful of tarragon vinegar, and a small pinch of cayenne

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