1306 Oeufs à l’Aurore

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Poached or Soft-boiled

Coat the eggs with Sauce Aurore and place them on puff pastry bases cut either oval or round according to whether the eggs are poached or boiled.