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Emily Netuzed recipe book, August 1874
Page 89
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Oeufs en Cocottes [Duelos?] Put in each cup a piece of butter the size of a nut & a little salt & pepper Break an egg into each a little more salt & pepper & a teaspoonful of cream on each egg. Put some boiling water into a saute pan. Stand the little cups in the boiling water just to reach up 3 parts but not to touch the eggs, cover up the saute pan put it on the fire & let it boil very gently for 5 minutes When the eggs will be ready to eat. The butter can be omitted "Franco Belge" 9/ [illegible] Vanilla Ice in the center & round the ice put rice & apricot reduced with sherry
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Oeufs en Cocottes [Duelos?] Put in each cup a piece of butter the size of a nut & a little salt & pepper Break an egg into each a little more salt & pepper & a teaspoonful of cream on each egg. Put some boiling water into a saute pan. Stand the little cups in the boiling water just to reach up 3 parts but not to touch the eggs, cover up the saute pan put it on the fire & let it boil very gently for 5 minutes When the eggs will be ready to eat. The butter can be omitted "Franco Belge" 9/ [illegible] Vanilla Ice in the center & round the ice put rice & apricot reduced with sherry
Szathmary Culinary Manuscripts and Cookbooks
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