Home › The World's Kitchen › Eggs Cocotte, Firenzi

Eggs Cocotte, Firenzi

Pick off all the meat from the turkey left-over from Monday. Place in a mortar and pound to a pulp; then press through a sieve into a bowl and add two gills cream. Season with two saltspoons salt, a saltspoon ground nutmeg; mix well with a whisk. Divide the preparation equally into six cocotte dishes, then carefully crack two fresh eggs into each dish. Mix half teaspoon salt with two saltspoons white pepper and equally season the eggs with it. Place the cocottes on a tin and set in the oven to bake for eight minutes. Remove and serve.