Eufs en Cocottes (Eggs Done in Cocottes)

Ingredients

• one egg each
• A teaspoonful of cream
• a slice of truffe
• Slice of lean fried bacon
• sides lined with minced morels
• puree of chicken
• puree of brain, ham
• puree of duck’s liver
• puree of foie gras
• chopped truffe

Method

1. 1

   Use special fireproof china cocottes containing one egg each.

2. 2

   Line with desired puree, add the egg, and cook in a shallow pan of boiling water until the white is set.

3. 3

   Garnish as required.

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 50. The excerpt below is the record exactly as published.

EUFS EN COCOTTES (Eggs Done in Cocottes). Special fireproof china cocottes containing one egg each are used in prejoaring eggs in this way, and battered before placing the egg in, placed in a shallow saute pan containing boiling water, and slowly cooked till the white only is set, salamandered or gratine as the case requires, according to garnish. A la creme — A teaspoonful of cream in each cocotte, cooked, then seasoned and served. Belford — The cocottes lined with creamed puree of calf's liver, egg in centre, chopped truffe and tongue over. Bergere — Cocottes lined with fine creamed minced lamb, egg in centre, thread of jus lie round when done. Carnagie — Cocottes lined with fine creamed minced turkey, tomato sauce over. Colbert — Cocottes lined with puree of chicken and fines herbes, Colbert sauce over. Chanoison — Eggs cocotte served with puree of prawns over, and a slice of truffe. Diane — Cocottes lined with minced game, game sauce over, and a horseshoe of truffe on top. Ecossaise — Cocottes lined with a salpicon of tongue, truffe, and mushroom, tomato sauce over. Florentine — Cocottes lined with creamed spinach, cream and cheese over, and gratines. Forestiere — Slice of lean fried bacon in base, sides lined with minced morels lie, egg in centre, and chopped fines herbes. 122 The New Practical Cookery Guide. Frou-frou — Cocottes lined with puree of chicken, cream and grated cheese over, and gratines. Gouffe — Cooked with sour cream, paimesan over, and salamandered. Gourmet — Cocottes lined with puree of brain, ham, and fines herbes, tomato sauce over. Jeannette — Cocottes lined with creamed puree of chicken, served with a few pointes and veloute over. Leonard — Cocottes lined with a puree of lobster, whiting, and truffle, lobster sauce over. Lorraine — Done with dice of fried bacon, cream and cheese over. Madeleine — Chicken farce in the cocotte, Allemande sauce over the egg. Marcaichere — Creamed spinach, sorrel, and lettuce in cocotte, chervil over. Orleans — Minced shrimps in cocotte, shrimp sauce and truffle over. Parisienne — Cocotte lined with puree of chicken, mixed with salpicon of truffle and mushrooms, veal jus lie over. Pavilion — Salpicon of cepes, truffles in cocottes, Chateaubriand sauce over. Pe rig our dine — Cocottes lined with puree of foie gras and truffle, Perigueux sauce over. Portugaise — With puree of tomatoes in cocotte. Princesse — Done with cream and pointes over. Beine — Cocottes lined with fine creamed minced chicken, supreme sauce over. Benaldt — Done with sliced sausages, tomato sauce, cheese over, and gratines. CEufs Monies ( Moulded Eggs). 123 Rouenaise — Cocottes lined with puree of duck’s liver

Cook this with the app: pantry check, scaling, and the assistant.