Chapter XII · Eggs · No. 447
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.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 447, p. 175. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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