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EGGS EN COCOTTE
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Wednesday, May 6, 2009 |
Chop fine one good-sized onion. Cook it, over hot water, in two level
tablespoonfuls 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 neptunus @ 10:55 PM
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