Eggs en Cocotte

Ingredients

• two shallots
• one onion
• two tablespoonfuls of butter
• two tablespoonfuls of mushrooms
• one tablespoonful of parsley
• one-half cup of bouillon

Method

1. 1

   Chop shallots and onion finely.

2. 2

   Melt butter in a saucepan, add shallots and onion, and cook slowly for five minutes.

3. 3

   Add mushrooms, parsley, and bouillon, and boil for five more minutes.

4. 4

   Place a tablespoon of the mixture in a baking shell, break an egg in each, cover with the mixture, and bake in a hot oven for four minutes.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 152. The excerpt below is the record exactly as published.

two shallots, one onion, two tablespoonfuls of butter, two tablespoonfuls of mushrooms, one tablespoonful of parsley, one-half cup of bouillon

Cook this with the app: pantry check, scaling, and the assistant.