Chapter XII · Eggs · No. 444
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.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 444, p. 175. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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