Chapter XII · Eggs · No. 445
445—Eggs en Cocotte à 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.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 445, p. 175. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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