EGGS A L'AURORE
Hard-boil six eggs, cut them into halves lengthwise, take out the
yolks, keeping them whole. Cut the whites into fine strips. Make a
cream sauce. Add to it two tablespoonfuls of finely chopped sardines
or finely chopped lobster or crab, a tablespoonful of tarragon
vinegar.
Add the whites of the eggs, and, when quite hot, add the
yolks, without breaking them. Turn this at once into a heated dish,
garnish the dish with triangular pieces of toast, and send to the
table.
Or, if you like, make the sauce, season it and put a layer into
the bottom of the baking-dish, then a layer of Parmesan cheese, then a
layer of the yolks, pressed through a sieve, and so on, alternating,
having the last layer of the yolks of the eggs.
Dust over a few bread crumbs, put here and there bits of butter, and
brown quickly in the oven.
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