[443—EGGS EN COCOTTE A LA JEANNETTE]
Garnish the bottom and the sides of the cocottes with a thickness of one-third inch of chicken-forcemeat with cream, mixed with a fifth of its volume of foie gras. Break the egg over the middle, season, and poach in the usual way. When about to serve, surround the eggs with a thread of poultry velouté.
[444—EGGS EN COCOTTE WITH GRAVY]
Break the eggs into buttered cocottes. Season, poach, and, when about to serve, surround the yolks with a thread of reduced veal gravy.
[445—EGGS EN COCOTTE A LA LORRAINE]
Put a teaspoonful of breast of pork, cut into dice and fried, into each cocotte, also three thin slices of Gruyère cheese and one tablespoonful of boiling cream. Break the eggs, season, and poach in the usual way.
[446—EGGS EN COCOTTE A LA MARAICHÈRE]
Garnish the bottom and sides of the cocottes with cooked spinach, chopped and pressed, and sorrel and lettuce leaves, both of which should be stewed in butter. Break the eggs, season, poach in the usual way, and, when about to send the eggs to the table, drop a fine chervil [pluche] on each yolk.
[447—EGGS EN COCOTTE WITH MORELS]
Garnish the bottom and sides of the cocottes with minced morels fried in butter and thickened with a little reduced half-glaze. Break the eggs, season, poach, and surround the yolks with a thread of half-glaze when dishing up.