1332 Oeufs au Chambertin

Method

En Cocotte

Prepare a red wine sauce using Chambertin wine and fill into egg cocottes one-third full. Place them on the side of the stove to bring the sauce to a boil; break in the eggs, season with a few grains of salt, place the dishes into a tray containing boiling water and cook as for Oeufs en Cocotte. Glaze under the salamander at the last moment.

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