Eggs en Cocottes
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
For firmer eggs, set cups on a hot stove for 3-4 minutes until they just boil.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 276. The excerpt below is the record exactly as published.
gg'S en Cocottes. — {Family Recipe.) — Butter the little brown fire-proof cups for eggs. Put two teaspoonfuls of cream in each cup, and then break a fresh egg into each. Add salt, pepper, and a herb flavouring, or a little minced mushroom
Cook this with the app: pantry check, scaling, and the assistant.