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.