NO. 37. EGGS À L’AURORE IN CUPS.
EGGS À L’AURORE
Chop the whites of hard-boiled eggs into fine dice. Mix them with enough white sauce to make them creamy. Crumb the yolks by pressing them through a coarse sieve or a colander, and spread them over the creamed whites.
SCRAMBLED EGGS WITH CALVES’ BRAINS
To a pair of calves’ brains use three or four eggs. Scald the brains by letting them lie in scalding water six or eight minutes. Trim them and cut them into half-inch dice. Put them in a sauté-pan with a tablespoonful of butter and cook them until they look white, then add the beaten eggs and stir them all together, using a fork, until the eggs are cooked. Add one half teaspoonful of salt and one quarter teaspoonful of pepper.
For other egg dishes, see “Century Cook Book,” page 261.
Chapter V
FOURTH COURSE
SHELL-FISH—LOBSTERS—FISH