Eggs a L'Aurore

Boil the eggs hard, and remove the shells; cut each egg into halves, lengthwise; take the yolks out, and place them on a dish; shred the whites up in fine strips, and put these into a stewpan with some aurora sauce; toss them over the fire until quite hot; then dish them up in the centre of a border of croutons previously stuck round the bottom of the dish. First place a layer of the whites, then shake a little grated Parmesan cheese, after which rub some of the yolks through a wire sieve upon this, and so on, repeating the same until the whole is used up; finishing with the yolks of eggs resembling vermicelli: put the dish in the oven, bake of a bright-yellow colour, and then serve.