1203. EGGS, A L'AURORE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (10)
  1. Boil the eggs hard, remove the shells, and cut each egg into halves, lengthwise.
  2. Take the yolks out and place them on a dish, and add the whites up in fine strips.
  3. Put the whites into a stewpan with some Aurora sauce (No. 41).
  4. Toss the whites and sauce over the fire until quite hot.
  5. Dish the whites up in the centre of a border of croûtons previously stacked round the bottom of the dish.
  6. Place a layer of the whites, then shake a little grated Parmesan cheese.
  7. Rub some of the yolks through a wire sieve upon this.
  8. Repeat the layering and cheese/yolk process until the whole is used up, finishing with the yolks of eggs, resembling vermicelli.
  9. Put the entremets in the oven to be baked of a bright-yellow colour.
  10. Serve.
Original Text
1203. EGGS, A L'AURORE. BOIL the eggs hard, remove the shells, and cut each egg into halves, lengthwise; take the yolks out and place them on a dish, and add the whites up in fine strips, and put them into a stewpan with some Aurora sauce (No. 41), toss them over the fire until quite hot, and then dish them up in the centre of a border of croûtons previously stack round the bottom of the dish. First place a layer of the whites, then shake a little grated Parmesan cheese, after which, rub some of the yolks through a wire sieve upon this, and so on, repeating the same until the whole is used up, finishing with the yolks of eggs, resembling vermicelli. Put the entremets in the oven to be baked of a bright-yellow colour, and then serve.
Notes
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