Home › The Waldorf Kitchen › Egg Aurora

Egg Aurora

Boil one dozen eggs until hard, take off their shells, cut them in halves, remove the yolks and run them through a fine sieve; put four ounces of butter in a saucepan with one breakfast cupful of cream, one teaspoonful of flour, a little grated nutmeg, salt and pepper, and set it on the fire; simmer gently without boiling until thick, then throw in the whites of half the eggs, previously chopped fine, and stir well. Put the remainder of the whites on a dish, pour over the mixture, put a little butter on this, and melt it with a salamander. When the butter is quite melted, serve, taking care to keep it very hot.