Coat the sides and bottom of the Cocottes with a thin layer of chicken forcemeat mixed with some chopped Fines Herbes, break in the eggs and cook in the usual way. When serving, surround the eggs with a cordon of melted Colbert Butter.
Coat the inside of deep oval moulds large enough to hold one egg, with aspic jelly. Completely decorate with a mosaic pattern, place a very small poached egg in each mould and fill with jelly; allow to set in a cold place.
Prepare a Macédoine of vegetables bound with Mayonnaise and arrange this dome shape in the centre of the dish. Demould the eggs and arrange them around the Macédoine and surround the eggs with a border of very clear chopped aspic jelly.
© 1903 All rights reserved. Published by Taylor and Francis.