[440—EGGS EN COCOTTE]
The poaching of eggs [en cocotte] is done in the [bain-marie].
Cocottes for eggs, which may be replaced by little china or plaited cases, are a kind of small saucepan in earthenware, in porcelain, or in silver, provided with a little handle. The time generally allowed for the cooking or poaching of eggs in this way is ten minutes, but this time is subject to variations either way. In order to accelerate the process I should advise the warming of the cocottes before the insertion of the eggs.
Mode of Procedure.—Having garnished the cocottes and broken the eggs into them, as directed in the recipes given hereafter, set them in a sauté-pan and pour therein enough boiling water to reach within one-half inch of the brims of the cocottes. Place in the oven and cover, just leaving sufficient opening for the steam to escape.
The eggs are done when the whites are almost set and the yolks are glossy. After having properly wiped the cocottes, dish them on a napkin or on a fancy dish-paper.
[441—EGGS EN[!-- TN: original reads "IN" --] COCOTTE AU CHAMBERTIN]
Prepare a red-wine sauce au Chambertin. Fill the cocottes, one-third full, with this sauce. Set to boil on a corner of the [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, the size of peas. Place the cocottes in a [bain-marie], and poach as before.