Œufs à l'Aurore (Eggs Aurore)

Ingredients

• Poached or soft-boiled:
• eggs
• sauce Aurore
• oval puff-paste cases or rings
• Hard-boiled:
• hard-boiled eggs
• butter
• cold sauce Béchamel
• salt
• pepper
• 1 teaspoonful chopped fines herbes
• sauce Mornay
• grated cheese
• melted butter
• sauce Aurore

Instructions

1. Poached or soft-boiled: coat the eggs with sauce Aurore.
2. Set them on oval puff-paste cases for poached eggs, or on puff-paste rings for soft-boiled eggs.
3. Hard-boiled: cut the hard-boiled eggs lengthwise and remove the yolks.
4. Pound half the yolks with an equal weight of butter and of cold sauce Béchamel.
5. Season with salt and pepper and add a teaspoonful of chopped fines herbes for every 4 yolks.
6. Fill the half-whites with this mixture, domed.
7. Mask the bottom of a dish with sauce Mornay and range the filled eggs on it.
8. Sprinkle with grated cheese, moisten with a few drops of melted butter and gratinate.
9. On taking them from the oven, scatter over the remaining yolks passed through a sieve and surround with a ribbon of sauce Aurore.