Œufs au Jus (Eggs in Cocotte with Reduced Veal Jus)
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- Eggs
- Butter
- Reduced veal jus
Instructions
- Butter the cocottes well and break an egg into each.
- Poach them as usual.
- At the moment of serving, surround the yolks with a ribbon of reduced veal jus.