Evening Republican, Volume 20, Number 234, Rensselaer, Jasper County, 29 September 1916 — Stuffed Egg Aurore. [ARTICLE]

Stuffed Egg Aurore.

These are made by removing the yolks from hard-boiled eggs, and mixing them with a tabJespoonful of fresh cream, the same amount of fresh butter, English mustard, and a teaspoonful of minced tarragon leaves. The mixture should be put through a fine wire sieve, then into a pastry bag and forced through a rose tube into the halved whites of the eggs; each Is decorated with a star-shaped piece cf pimento and garnished with watercress. They may be served in nests of watercress. —Vogue.