Oeufs a l'Aurore

Ingredients

• Five Eggs, hard-boiled
• Mix half a pint of good White Sauce
• and Tomato Sance.
• Yolk of one Egg, raw
• One tablespoonful of Tarragon Vinegar
• Salt and Cayenne
• Fried croutons of Bread
• Two ounces of grated Parmesan

Method

1. 1

   Cut the whites of the eggs into strips, and rub the yolks through a wire sieve.

2. 2

   Reduce the vinegar in a stewpan; add the sauce, then the raw yolk of egg, and cook.

3. 3

   Season, add the shredded whites, and half the cheese to the sauce, and warm them up.

4. 4

   Turn out on to a dish; sprinkle the yolk of egg and the rest of the cheese on the top and garnish with the fried croutons.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 58. The excerpt below is the record exactly as published.

Two ounces of grated Parmesan. Two ounces of Gruyere. Half a pint of whipped Cream. A gill and a half of whipped AspiCi Cayenne, Salt, and Pepper. Mix all these ingredients well together in a basin. Freeze this mixture in a mould or ice-box for about one hour, turn out, cut into small sqtiare pieces, and serve on croutons of fried bread. SAVOUniES. 181 Homard a la Creme- Ingredients, One Lobster, One gill of White Sauce. One tablespoonful of Mayonnaise Sauce, Pepper, Salt, Nutmeg. One gill of Aspic Jelly. Byowned Bread-crumbs, Mince half a pound of the meat of the lobster finely, put it into a basin with the white sauce, Mayonnaise, aspic jelly, pepper, salt, and nutmeg. Mix well, steam until quite hot, serve in Eamequin cases with browned bread-crumbs sprinkle^ over it. Huttres a la St. JameSp Ingredients. Twelve Oysters. Half a pound of Puff Paste. " One gill of Becbamel Sauce. One ounce of grated Parmesan Clieese, Cayenne. Roll the paste out very thin, and cut it out with a round cutter the size of a five-shilling piece ; take the beards off the oysters, put one oyster on each piece of paste, cover it over with a spoonful of Bechamel sauce ; sprinkle with a little grated cheese and cayenne. Bake in a quick oven, and serve with fried parsley in the centre. 182 HiaH-CLASS COOKERY. Macaroni h. rAmericaine. Ingredients, Quarter pound of Macaroni. One ounce of Butter. One ounce of Flour. Half a pint of Tomato Puree. Pepper, Salt, and a little Sugar to taste. Boil the macaroni in water with a little salt till quite tender, then strain, and wash it in cold water and cut it in small pieces. Melt the butter, add the flour and half a pint of puree of tomato, add seasoning, let it boil well, season to taste ; then stir in the macaroni and make it hot. Dish it up on a hot dish, serve some croutons of fried bread, and sprinkle a few brown bread-crumbs on top. Mushrooms Farcis. Ingredients. Mushrooms. One Shalot. One ounce of Butter. One teaspoonful of chopped Parsley. A tablespoonful of Bread-crumbs, Pepper and Salt. A little Brown Sauce. Take some mushrooms, not too large and as much of a size as possible, peel and trim them, chop up the trimmings with the shalot and parsley, saute them in the butter, add a little SAVOUBIES, 183 brown sauce, the bread-crumbs, pepper and salt. Stuff the mushrooms with this mixture, put them in the oven for about ten minutes. Place each mushroom on a croiite of bread its own size, and serve very hot. QEufs a TAurore, Ingredients. Five Eggs, hard-boiled. Mix half a pint of good White Sauce and Tomato Sance. Yolk of one Egg, raw. One tablespoonful of Tarragon Vinegar. Salt and Cayenne. Fried croutons of Bread

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