Recipe For Cooking Shirred Eggs And Egg In Cocotte

Egg Shirred In Cocotte. Egg Shirred In China Case. Poached Egg With Anchovy Paste

Eggs poached in a dish are said to be shirred; when the eggs are basted with melted butter during the cooking, to give them a glossy, shiny appearance, the dish is called au miroir. Often the the eggs are served in the dish in which they are cooked; at other times, especially where several are cooked in the same dish, they are cut with a round paste-cutter and served on croutons, or on a garnish. Eggs are shirred in flat dishes, in cases of china, or paper, or in cocottes. A cocotte is a small earthen saucepan with a handle, standing on three feet. These are usually of Sarreguemines ware. The china cases are in various styles; some are provided with a saucer upon which the case rests for serving. When paper cases are used, a second larger case receives the case in which the egg is cooked.

Recipe 1

Mix two tablespoonfuls, each, of bread crumbs and chopped chicken, or ham (or use bread alone) with cream to make a batter; season with salt and pepper. Line a buttered cocotte, or case (china, or paper) with the batter, break an egg into the dish, and, if desired, cover with batter; bake on a folded paper in a dish containing hot water, until the egg is set. Serve from the dish.

Recipe 2

Sauté a handful of chopped mushrooms with a little onion juice in butter five minutes; add a little chopped parsley, sprinkle the same on the bottom and sides of a buttered shirrer or cocotte, and break the egg into the dish; sprinkle with the fine herbs and cook as above, basting two or three times with melted butter.