1419 | Eggs-Cocotte.
—Have six small thoroughly cleaned cocotières ready. Chop up, very fine, one medium-sized, sound peeled shallot, and the half of a sound peeled onion; place them in a sautoire on the range with a tablespoonful of butter, and cook slowly for three minutes, taking care not to let get brown. Chop up, very fine, twenty-four canned mushrooms, add them to the rest with one tablespoonful of freshly chopped parsley and a saltspoonful of chopped chervil (if at hand); season with a tablespoonful of salt and a teaspoonful of pepper, mix all well together with the spatula for a second, then add a gill of Espagnole sauce (No. 151), and let all cook slowly for five minutes.
Pour a tablespoonful of the sauce into each cocotière, then break a fresh egg into each cocotière, pour a teaspoonful of the sauce over each egg, well spread. Place the cocotières on a tin dish, and bake in a very hot oven for two minutes. Remove from out the oven, lay them on a dish with a folded napkin and send to the table.