vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs en Cocotte with Cream
From A guide to modern cookery, 1909
Serves 1
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 104. The excerpt below is the record exactly as published.
EGGS EN COCOTTE WITH CREAM This preparation constitutes the radical type of this series of eggs, and, for a long time, was the only one in use. Heat the cocottes beforehand; pour a tablespoonful of boiling cream into each, followed by an egg, broken; season, and add two little lumps of butter
Cook this with the app: pantry check, scaling, and the assistant.