Eggs en Cocotte, Ribeaucourt

Ingredients

• four eggs
• two slices of tongue
• one slice of boiled ham
• four heads of canned mushrooms
• two spoonfuls of brown gravy
• a little grated cheese

Method

1. 1

   Butter four cocotte dishes and break an egg in each.

2. 2

   Mix tongue, ham, and mushrooms with brown gravy, season, and put on top of the eggs.

3. 3

   Sprinkle with cheese and bake for eight minutes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 228. The excerpt below is the record exactly as published.

Eggs en cocotte, Ribeaucourt. Butter four cocotte dishes and break an egg in each. Cut in small squares, two slices of tongue, one slice of boiled ham, and four heads of canned mushrooms. Mix with two spoonfuls of brown gravy, season with salt and pepper, and put on top of the eggs. Sprinkle with a little grated cheese, and bake in the oven for eight minutes. Beef tongue, Menschikoff. Place some sliced boiled beef tongue on a platter and garnish with small onions glace, small vinegar pickles, and Madeira sauce with a few raisins in it. Cream of peas, Suzon. Make a cream of peas soup. Add one spoonful of whipped cream for each person, and mix while hot. Put a poached egg on each plate and serve the soup over the eggs. Cream of peas. To one quart of shelled new peas add one pint of chicken broth, and boil until the peas are soft. Strain and return to casserole and add one pint of hot table cream, and, little by little, one large spoonful of table butter. Season with salt and Cayenne pepper. Cream of peas, St. Germain. Add a head of lettuce to the peas and prepare as above. When strained for the second time add one cup of fresh-boiled new peas to the soup. Fillet of pompano, Pocharde. Cut four fillets of Florida pompano. Or Pacific pompano may be used. The latter are much smaller. Put the fish in a buttered pan, and season with salt and pepper. Add one-half glass of claret, one-half glass of white wine, and one-half cup of fish broth. Boil until done. In a sauce pan put one table spoonful of flour and place on stove. When hot add the broth in which the fish were cooked, and boil for five minutes. Then bind the sauce with the yolks of two eggs mixed with one-half cup of cream and one ounce of butter. Whip well and strain over the fish. 306 THE HOTEL ST. FRANCIS COOK BOOK OCTOBER 16 BREAKFAST LUNCHEON Baked apples in cream Casawba melon Boiled eggs Eggs Mollet, a 1'aurore Dry toast Sweetbreads, Saint Monde Coffee Lettuce salad Mince pie American cheese Demi tasse DINNER Potage grenade Salted almonds Ecrevisses Georgette Roast leg of mutton, mint sauce String beans Mashed potatoes Tomato salad French pastry Coffee Eggs Mollet, a 1'aurore. Place four eggs

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