1419. Eggs-Cocotte.
—Have six small thoroughly cleaned cocotières ready. Chop up, very fine, one medium-sized, sound peeled shallot, and the half of a sound peeled onion; place them in a sautoire on the range with a tablespoonful of butter, and cook slowly for three minutes, taking care not to let get brown. Chop up, very fine, twenty-four canned mushrooms, add them to the rest with one tablespoonful of freshly chopped parsley and a saltspoonful of chopped chervil (if at hand); season with a tablespoonful of salt and a teaspoonful of pepper, mix all well together with the spatula for a second, then add a gill of Espagnole sauce ([No. 151]), and let all cook slowly for five minutes.
Pour a tablespoonful of the sauce into each cocotière, then break a fresh egg into each cocotière, pour a teaspoonful of the sauce over each egg, well spread. Place the cocotières on a tin dish, and bake in a very hot oven for two minutes. Remove from out the oven, lay them on a dish with a folded napkin and send to the table.
1420. Eggs-Cocotte à la Wm. Bracken.
—Prepare and proceed exactly the same as above, only substituting one gill of hot Allemande sauce ([No. 210]) for the gill of Espagnole sauce ([No. 151]) and serve the same.
FISH.
1421. How to prepare Fillets of Sole.
—Procure two fine, fresh, medium-sized soles. Cut them straight on the back bone—commencing from the head right down to the tail. Carefully remove both fillets on the back with a sharp knife, turn them over, and do the same; make a light incision with a knife at the tail part—sufficiently large to get hold of with the thumb and forefinger—having in the right hand a keen knife placed flat under the fillet; carefully pull the skin with the left hand, holding the knife firmly and flatly, then proceed the same with the rest, and the fillets will be ready for use.