Countess Morphy

Oeufs En Cocotte

Eggs En Cocotte

Preparation info
    • Difficulty

      Easy

Appears in
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By Countess Morphy

Published 1935

  • About

No book on French cookery would be complete without a few egg recipes, for the French excel in the art of preparing and cooking eggs in a great variety of ways.

Ingredients

  • Eggs
  • 1 tablespoon of cream to each egg
  • 2 saltspoons of butter

Method

The kind of cocotte dish used can be bought almost anywhere in England. It is a brown or green earthenware dish, large enough to hold one egg, and has a small handle. Put the cocotte dishes in the oven for a few minutes to warm them. Put the cream in a small saucepan, and let it get quite hot, but without boiling. Pour 1