Prepare a red-wine sauce au Chambertin. Fill the cocottes,
one-third full, with this sauce. Set to boil on a corner of the
EGGS 175
stove; break the eggs into the boiling sauce, season with a
grain of salt, and put the cocottes, one by one, into a sauté-pan
containing the necessary quantity of boiling water.
Poach as directed, and set to glaze quickly at the last
moment.
442—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✪ Eggs en Cocotte with Cream, the size of peas. Place the cocottes in
a bain-marie, and poach as before.
443—EGGS EN COCOTTE A LA JEANNETTE
Garnish the bottom and the sides of the cocottes with a
thickness of one-third inch of chicken-forcemeat with cream,
mixed with a fifth of its volume of foie gras. Break the egg
over the middle, season, and poach in the usual way. When
about to serve, surround the eggs with a thread of poultry
velouté.
444—EGGS EN COCOTTE WITH GRAVY
Break the eggs into buttered cocottes. Season, poach, and,
when about to serve, surround the yolks with a thread of
reduced veal gravy.
445—EGGS EN COCOTTE A LA LORRAINE
Put a teaspoonful of breast of pork, cut into dice and fried,
into each cocotte, also three thin slices of Gruyére cheese and
one tablespoonful of boiling cream. Break the eggs, season,
and poach in the usual way.
446—EGGS EN COCOTTE A LA MARAICHERE
Garnish the bottom and sides of the cocottes with cooked
spinach, chopped and pressed, and sorrel and lettuce leaves,
both of which should be stewed in butter. Break the eggs,
season, poach in the usual way, and, when about to send the
eggs to the table, drop a fine chervil pluche on each yolk.
447—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 half-
glaze. Break the eggs, season, poach, and surround the yolks
with a thread of half-glaze when dishing up.
176 GUIDE TO MODERN COOKERY
448—EGGS EN COCOTTE A LA SOUBISE
Garnish the bottom and sides of the cocottes with a coating
of thick Soubise purée. Break the eggs, season, and poach.
When dishing up, surround the yolks with a thread of melted
meat-glaze.
449—MOULDED EGGS
These form a very ornamental dish, but the time required
to prepare them being comparatively long, poached, soft-boiled,
and other kinds of eggs are generally preferred in their stead.
They are made in variously shaped moulds, ornamented accord-
ing to the nature of the preparation, and the eggs are broken
into them direct, or they may be inserted in the form of
scrambled eggs, together with raw eggs poached in a bain-
marie.
Whatever be the mode of preparation, the moulds should
always be liberally buttered. The usual time allowed for the
poaching of the eggs in moulds is from ten to twelve minutes✪ Moulded Eggs,
but when withdrawn from the bain-marie it is well to let the
moulds stand awhile with the view of promoting a settling of
their contents, which action facilitates the ultimate turning out
of the latter.
Empty the moulds on small pieces of toast or tartlets, and
arrange these in a circle round the dish.
450—MOULDED EGGS A LA CARIGNAN
Butter some Madceleine-moulds, shaped like elongated shells,
‘and garnish them with a thin coating of chicken-stuffing or
crayfish butter. Break the eggs in the middle of the forcemeat ;
season, place carefully in a bain-marie, and poach, with cover
on, in the oven, leaving a small opening for the escape of the
generated vapour. Empty the moulds on toast cut to the same
shape as the moulds and fried in butter; arrange them on the
dish, and coat with a Chateaubriand sauce.
451—MOULDED EGGS A LA DUCHESSE
Page 104 · 2 recipe records on this page
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Prepare a red-wine sauce au Chambertin. Fill the cocottes, one-third full, with this sauce. Set to boil on a corner of the
stove; break the eggs into the boiling sauce, season with a grain of salt, and put the cocottes, one by one, into a sauté-pan containing the necessary quantity of boiling water. Poach as directed, and set to glaze quickly at the last moment. 442—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, the size of peas. Place the cocottes in a bain-marie, and poach as before.
443—EGGS EN COCOTTE A LA JEANNETTE
Garnish the bottom and the sides of the cocottes with a thickness of one-third inch of chicken-forcemeat with cream, mixed with a fifth of its volume of foie gras. Break the egg over the middle, season, and poach in the usual way. When about to serve, surround the eggs with a thread of poultry velouté.
444—EGGS EN COCOTTE WITH GRAVY
Break the eggs into buttered cocottes. Season, poach, and, when about to serve, surround the yolks with a thread of reduced veal gravy.
445—EGGS EN COCOTTE A LA LORRAINE
Put a teaspoonful of breast of pork, cut into dice and fried, into each cocotte, also three thin slices of Gruyére cheese and one tablespoonful of boiling cream. Break the eggs, season, and poach in the usual way.
446—EGGS EN COCOTTE A LA MARAICHERE
Garnish the bottom and sides of the cocottes with cooked spinach, chopped and pressed, and sorrel and lettuce leaves, both of which should be stewed in butter. Break the eggs, season, poach in the usual way, and, when about to send the eggs to the table, drop a fine chervil pluche on each yolk.
447—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 halfglaze. Break the eggs, season, poach, and surround the yolks with a thread of half-glaze when dishing up.
448—EGGS EN COCOTTE A LA SOUBISE
Garnish the bottom and sides of the cocottes with a coating of thick Soubise purée. Break the eggs, season, and poach. When dishing up, surround the yolks with a thread of melted meat-glaze.
449—MOULDED EGGS
These form a very ornamental dish, but the time required to prepare them being comparatively long, poached, soft-boiled, and other kinds of eggs are generally preferred in their stead. They are made in variously shaped moulds, ornamented according to the nature of the preparation, and the eggs are broken into them direct, or they may be inserted in the form of scrambled eggs, together with raw eggs poached in a bainmarie.
Whatever be the mode of preparation, the moulds should always be liberally buttered. The usual time allowed for the poaching of the eggs in moulds is from ten to twelve minutes, but when withdrawn from the bain-marie it is well to let the moulds stand awhile with the view of promoting a settling of their contents, which action facilitates the ultimate turning out of the latter.
Empty the moulds on small pieces of toast or tartlets, and arrange these in a circle round the dish.
450—MOULDED EGGS A LA CARIGNAN
Butter some Madeleine-moulds, shaped like elongated shells, ‘and garnish them with a thin coating of chicken-stuffing or crayfish butter. Break the eggs in the middle of the forcemeat ; season, place carefully in a bain-marie, and poach, with cover on, in the oven, leaving a small opening for the escape of the generated vapour. Empty the moulds on toast cut to the same shape as the moulds and fried in butter; arrange them on the dish, and coat with a Chateaubriand sauce.
451—MOULDED EGGS A LA DUCHESSE
Records on this page
Eggs en Cocotte with CreamMoulded Eggs