Œufs Jeannette (Eggs in Cocotte with Chicken Forcemeat and Foie Gras)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Chicken forcemeat with cream
- Foie gras purée
- Eggs
- Velouté de volaille
Instructions
- Mix the chicken forcemeat with cream with a fifth of its weight in foie gras purée.
- Line the bottom and sides of the cocottes with a layer of this forcemeat.
- Break an egg into each cocotte and poach.
- On taking them out of the bath, surround the yolks with a ribbon of Velouté de volaille.