A guide to modern cookery

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. 448—EGGS EN COCOTTE A LA SOUBISE Garnish the bottom and sides of the _cocottes_ with a coating of thick Soubise purée. Break the eggs, season, and poach. When dishing up, surround the yolks with a thread of melted meat-glaze. 449—MOULDED EGGS These form a very ornamental dish, but the time required to prepare them being comparatively long, poached, soft-boiled, and other kinds of eggs are generally preferred in their stead. They are made in variously shaped moulds, ornamented according to the nature of the preparation, and the eggs are broken into them direct, or they may be inserted in the form of scrambled eggs, together with raw eggs poached in a _bain-marie_. Whatever be the mode of preparation, the moulds should always be liberally buttered. The