Eggs en Cocotte a la Jeanne
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 149. The excerpt below is the record exactly as published.
Eggs en Cocotte a la Jeanne. Garnish the bottom of the cocottes with a thickness of one- third inch of chicken forcemeat with cream, mixed with a fourth of its volume of foie-gras. Break the egg over the middle
Cook this with the app: pantry check, scaling, and the assistant.