Hard-Boiled Eggs and Aurora

These should not be cooked too long, still they only attain a proper degree after they have boiled ten to twelve minutes. On removing from the fire they must be thrown into cold water, and left to cool for at least fifteen minutes; drain and shell, without injuring any of the white part, which should remain intact.

Aurora.—Cut lengthwise in halves eight hard-boiled eggs; take out the yolks and divide each halved white in four parts; put these in a sautoir, season with salt, prepared red pepper (No. 168) and nutmeg, and dilute with well-reduced bechamel (No. 409), into which mix finely cut-up chives; dress this in a baking dish. Rub the yolks through a wire sieve directly over the eggs, besprinkle with salt, brush over with hazel-nut butter (No. 567), and heat for a few moments in a hot oven; serve at once. The chives may be replaced by mushrooms and truffles, both finely minced, adding to the bechamel a quarter as much soubise sauce (No. 543).