From: The Thorough Good Cook

Sauces: 4. A l'Aurore

Mix two dessertspoonfuls of lemon juice with some smooth sauce, season with pepper and nutmeg; put the mixture into a saucepan, make it quite hot. In the meantime, rub the yolks of four hard-boiled eggs through a colander, which put into the sauce just before serving; take care not to let it boil after the eggs are in.

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