A guide to modern cookery

heat it well. Dish up the eggs, which should be quartered, in a timbale, and cover them with the preparation of onions, very hot. 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 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 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. 443—EGGS EN COCOTTE A LA JEANNETTE Garnish the bottom and the sides