Eggs All' Aurora
A historical recipe from Practical Italian recipes for American kitchens, by Julia Lovejoy Cuniberti (1917).
A historical recipe
Practical Italian recipes for American kitchens: Sold to aid the families of Italian soldiers, by Julia Lovejoy Cuniberti (1917). Project Gutenberg eBook #43912.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- 1 tablespoon butter
- 3 eggs Salt
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 1 tablespoon butter or vegetable oil 1 cup milk 1 tablespoon flour 3 eggs Salt and pepper Hard boil the eggs.
- Make a white sauce of the flour, milk and butter.
- Be sure to cook it thoroughly.
- Add the whites of the eggs diced very fine.
- Pour this out on a platter and cover with the yolks forced through a sieve or potato ricer.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Sieve