Eggs en Cocotte with Cream
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 with Cream. Heat the cocottes beforehand; pour a tablespoonful of cream 214 STANDARD COOKERY. 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.