Monday, 24 December 2007
EGGS EN COCOTTE
Chop fine one good-sized onion. Cook it, over hot water, in two leveltablespoonfuls of butter. When the onion is soft add a quarter of a
can of mushrooms, chopped fine, two level tablespoonfuls of flour and
one cupful of stock. Stir until boiling. Add a tablespoonful of
chopped parsley, a half teaspoonful of salt and a saltspoonful of
pepper. Put a tablespoonful of this sauce in the bottom of individual
cups. Break into each cup one egg. Pour over the remaining mixture.
Stand the cups in a pan of hot water and bake in a moderate oven about
five minutes.
posted by kanx1976 at
06:56
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