Eggs Aurore
Eggs aurore need a cream tomato sauce.
Stew the tomatoes with onion, bay leaf, salt and pepper; rub through a sieve and thicken, using 1 tablespoonful of butter and 12 of flour to each cupful. Make separately 1 cupful of cream sauce and mix the two together when taken from the fire. Poach the eggs in water, pour the combination sauce on a flat dish and in it place carefully the drained eggs.