Chapter XII · Eggs · No. 443
443—Eggs en Cocotte à 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.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 443, p. 175. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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