Potatoes a l'Aurora

Ingredients

• sufficient to fill three cups
• in two cups of thin white sauce
• Remove the shells from four hard-cooked eggs
• finely chopped parsley

Method

1. 1

   Cut cold boiled potatoes into cubes.

2. 2

   Reheat in white sauce, turn into a hot serving dish.

3. 3

   Cut egg whites into rings and arrange around potatoes; press yolks through a ricer over potatoes.

4. 4

   Sprinkle with parsley and serve immediately.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 29. The excerpt below is the record exactly as published.

Potatoes a l* Aurora Corn Fritters Cabbage Relish Stewed Rhubarb with Pineapple and Raisins Old Fashioned Marble Cake SPANISH SOUP 4 cups Brown Stock. 5 tablespoons flour. 2 cups tomato pulp 2 tablespoons freshly grated 1 large, green, finely chopped horseradish. pepper. 3^ tablespoon Worcestershire 1 medium-sized onion, finely Sauce. chopped. Salt, pepper and cayenne, or 4 tablespoons butter. A few drops Tobasco Sauce. 3^ cup hot cooked rice. Process: Cook pepper and onion in butter five minutes. Add flour, stir until well blended and delicately browned, then add gradually stock and tomato pulp; let simmer twenty minutes. Rub through a sieve and season highly with salt, pepper, and cayenne or Tobasco. Before serving add Worcestershire, horseradish and rice. BAKED HALIBUT Wipe a two-pound slice of halibut. Arrange six or eight thin slices of fat salt pork in bottom of dripping pan, slice an onion thinly over pork, add a bit of bay leaf and arrange halibut over onion. Spread halibut evenly with a butter paste made of four tablespoons butter worked to a cream with three tablespoons flour. Season with one-half teaspoon salt and a few grains cayenne. Over butter paste F!:lsunicy 5^ Sufiday Dinners 63 sprinkle thickly-buttered cracker crumbs, and arrange alternately strips of pimento and thin slices of bacon over crumbs. Cover with a buttered paper and bake slowly one hour in a moderate oven. Remove paper the last fifteen minutes of cooking to brown the crumbs and bacon dehcately. Remove to hot serving platter and garnish with shredded potatoes, sliced lemon and parsley. POTATOES AURORA Cut cold, boiled potatoes in one-fourth inch cubes. There should be sufficient to fill three cups. Reheat potatoes in two cups of thin white sauce, turn into hot serving dish. Remove the shells from four hard-cooked eggs, cut them in halves crosswise, remove the yolks. Cut whites in rings and arrange rings around edge of po- tatoes; press the yolks through a ricer over potatoes. Sprinkle the rings with finely chopped parsley

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