Eggs en Cocotte with Morels
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 Morels. Garnish the bottom and sides of the cocottes with minced morels fried in butter and thickened with a little reduced brown sauce. Break the eggs
Cook this with the app: pantry check, scaling, and the assistant.