Chapter XII · Eggs · No. 448
448—Eggs en Cocotte à la Soubise
Garnish the bottom and sides of the cocottes with a coating of thick Soubise purée. Break the eggs, season, and poach. When dishing up, surround the yolks with a thread of melted meat-glaze.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 448, p. 176. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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