Special fireproof china cocottes containing one
egg each are used in prejoaring eggs in this way,
and battered before placing the egg in, placed in a
shallow saute pan containing boiling water, and
slowly cooked till the white only is set, salamandered
or gratine as the case requires, according to garnish.
A la creme — A teaspoonful of cream in each cocotte,
cooked, then seasoned and served.
Belford — The cocottes lined with creamed puree of
calf's liver, egg in centre, chopped truffe and
tongue over.
Bergere — Cocottes lined with fine creamed minced
lamb, egg in centre, thread of jus lie round
when done.
Carnagie — Cocottes lined with fine creamed minced
turkey, tomato sauce over.
Colbert — Cocottes lined with puree of chicken and
fines herbes, Colbert sauce over.
Chanoison — Eggs cocotte served with puree of prawns
over, and a slice of truffe.
Diane — Cocottes lined with minced game, game
sauce over, and a horseshoe of truffe on top.
Ecossaise — Cocottes lined with a salpicon of tongue,
truffe, and mushroom, tomato sauce over.
Florentine — Cocottes lined with creamed spinach,
cream and cheese over, and gratines.
Forestiere — Slice of lean fried bacon in base, sides
lined with minced morels lie, egg in centre,
and chopped fines herbes.
122
The New Practical Cookery Guide.
Frou-frou — Cocottes lined with puree of chicken,
cream and grated cheese over, and gratines.
Gouffe — Cooked with sour cream, paimesan over, and
salamandered.
Gourmet — Cocottes lined with puree of brain, ham,
and fines herbes, tomato sauce over.
Jeannette — Cocottes lined with creamed puree of
chicken, served with a few pointes and veloute
over.
Leonard — Cocottes lined with a puree of lobster,
whiting, and truffle, lobster sauce over.
Lorraine — Done with dice of fried bacon, cream and
cheese over.
Madeleine — Chicken farce in the cocotte, Allemande
sauce over the egg.
Marcaichere — Creamed spinach, sorrel, and lettuce in
cocotte, chervil over.
Orleans — Minced shrimps in cocotte, shrimp sauce
and truffle over.
Parisienne — Cocotte lined with puree of chicken,
mixed with salpicon of truffle and mushrooms,
veal jus lie over.
Pavilion — Salpicon of cepes, truffles in cocottes,
Chateaubriand sauce over.
Pe rig our dine — Cocottes lined with puree of foie gras
and truffle, Perigueux sauce over.
Portugaise — With puree of tomatoes in cocotte.
Princesse — Done with cream and pointes over.
Beine — Cocottes lined with fine creamed minced
chicken, supreme sauce over.
Benaldt — Done with sliced sausages, tomato sauce,
cheese over, and gratines.
CEufs Monies ( Moulded Eggs).
123
Rouenaise — Cocottes lined with puree of duck’s liver✪ Eufs en Cocottes (Eggs Done in Cocottes),
Rouenaise sauce over.
Saga7i — Puree of calf’s brains ill the cocottes, veloutc
and cheese over, salamander.
St. Hubert — Cocottes lined with creamed puree of
game, Poivrade sauce over, slice of truffe.
Zingara — Cocottes lined with puree of ham, jus lie
over, and a little fine julienne of ham.
CEUFS MOULES (Moulded Eggs)
are cooked in well-buttered dariole, or other fancy
moulds, holding one egg each (the moulds are
decorated, if required), and cooked or baked, placing
the moulds containing the egg in a shallow pan, with
an inch or more of boiling water in it ; when done,
turned out on toast, croutes, etc., and served with
sauce and garnish as required.
Page 51 · 2 recipe records on this page
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Special fireproof china cocottes containing one egg each are used in prejoaring eggs in this way, and battered before placing the egg in, placed in a shallow saute pan containing boiling water, and slowly cooked till the white only is set, salamandered or gratine as the case requires, according to garnish.
A la creme — A teaspoonful of cream in each cocotte, cooked, then seasoned and served.
Belford — The cocottes lined with creamed puree of calf's liver, egg in centre, chopped truffe and tongue over.
Bergere — Cocottes lined with fine creamed minced lamb, egg in centre, thread of jus lie round when done.
Carnagie — Cocottes lined with fine creamed minced turkey, tomato sauce over.
Colbert — Cocottes lined with puree of chicken and fines herbes, Colbert sauce over.
Chanoison — Eggs cocotte served with puree of prawns over, and a slice of truffe.
Diane — Cocottes lined with minced game, game sauce over, and a horseshoe of truffe on top. Ecossaise — Cocottes lined with a salpicon of tongue, truffe, and mushroom, tomato sauce over. Florentine — Cocottes lined with creamed spinach, cream and cheese over, and gratines.
Forestiere — Slice of lean fried bacon in base, sides lined with minced morels lie, egg in centre, and chopped fines herbes.
The New Practical Cookery Guide.
Frou-frou — Cocottes lined with puree of chicken, cream and grated cheese over, and gratines.
Gouffe — Cooked with sour cream, paimesan over, and salamandered.
Gourmet — Cocottes lined with puree of brain, ham, and fines herbes, tomato sauce over.
Jeannette — Cocottes lined with creamed puree of chicken, served with a few pointes and veloute over.
Leonard — Cocottes lined with a puree of lobster, whiting, and truffle, lobster sauce over.
Lorraine — Done with dice of fried bacon, cream and cheese over.
Madeleine — Chicken farce in the cocotte, Allemande sauce over the egg.
Marcaichere — Creamed spinach, sorrel, and lettuce in cocotte, chervil over.
Orleans — Minced shrimps in cocotte, shrimp sauce and truffle over.
Parisienne — Cocotte lined with puree of chicken, mixed with salpicon of truffle and mushrooms, veal jus lie over.
Pavilion — Salpicon of cepes, truffles in cocottes, Chateaubriand sauce over.
Périguordine — Cocottes lined with puree of foie gras and truffle, Perigueux sauce over.
Portugaise — With puree of tomatoes in cocotte.
Princesse — Done with cream and pointes over.
Beine — Cocottes lined with fine creamed minced chicken, supreme sauce over.
Benaldt — Done with sliced sausages, tomato sauce, cheese over, and gratines.
CEufs Monies ( Moulded Eggs).
Rouenaise — Cocottes lined with puree of duck’s liver, Rouenaise sauce over.
Sagan — Puree of calf's brains in the cocottes, veloute and cheese over, salamander.
St. Hubert — Cocottes lined with creamed puree of game, Poivrade sauce over, slice of truffe. Zingara — Cocottes lined with puree of ham, jus lie over, and a little fine julienne of ham.
CEUFS MOULES (Moulded Eggs)
are cooked in well-buttered dariole, or other fancy moulds, holding one egg each (the moulds are decorated, if required), and cooked or baked, placing the moulds containing the egg in a shallow pan, with an inch or more of boiling water in it ; when done, turned out on toast, croutes, etc., and served with sauce and garnish as required.
Records on this page
Eufs en Cocottes (Eggs Done in Cocottes)CEufs Moulés (Moulded Eggs)