EGGS IN COCOTTES
- 4 eggs
- ½ teaspoonful onion juice
- ½ teaspoonful salt
- 1 saltspoonful white pepper
- ½ pint (1 cup) milk
- Some bread sauce
Break the eggs into a bowl, add the onion juice, salt, and pepper. Beat only until thoroughly blended, then add gradually the milk. Divide equally into six well-buttered cocottes or soufflé cases. Stand them in a pan half filled with hot water and bake in a moderate oven for twenty minutes, or until firm to the touch.
Serve with bread sauce.