Eggs Molded a la Bedford—in Cocottes and Eggs Cocottes

Cover the bottoms and sides of a few cocottes, a small earthen saucepan standing on three feet, able to go in the oven (Fig. 563), with a layer of liver baking forcemeat (No. 64), thickened with a little raw forcemeat thinned with duxelle sauce (No. 461) and Madeira wine; break a fresh egg over, season the white with salt and pour a little hot butter over the top. Place these cocottes in a sautoir containing a little hot water; poach the eggs for eight to ten minutes in a slack oven, and after removing bestrew with truffles and cooked beef tongue, cut either in small dice or chopped up; dress the cocottes on a dish or on a folded napkin.

Eggs Cocottes.—Have small cocottes (Fig. 563); butter the interiors and cover the bottoms with a preparation made with a few finely chopped shallots, slightly fried in butter, to which add a few finely chopped fresh mushrooms; after these have evaporated all their moisture, add some chopped parsley, salt, pepper, nutmeg and chopped truffles. Break an egg in each cocotte, pour boiling hot melted butter over and stand the cocottes on a baking sheet; push into a medium hot oven for ten minutes, then serve.