COCOTTE - Defined and Recipes
COCOTTE—Name used in cookery to designate a way of cooking eggs. The cocotte cups have been recently placed on the market; they are in cup form without handles and with screw covers; the cups when to be used are slightly buttered, the eggs broken in (keeping the yolks whole) a spoonful of cream poured carefully over them, the lid screwed on, the cups then placed into boiling water or into a steamer; they require two minutes longer than is required for boiled eggs; they are sent to the table in the cup and the lid is simply loosened, so as to be removed by the guest at his or her pleasure, or by the waiter at the request of the guest. The foreign term for this method of cooking eggs is (OEUFS à la COCOTTE).
Cut up one small chicken; season with pepper; only divide it into four parts, the two legs and the breast part cut into two; put the pieces in the bottom of a cocotte (small earthen saucepan), with a little piece of butter the size of a nut. placing the legs underneath and the breasts on top; add a small bunch of parsley garnished with thyme and hay leaf, and overlay two ounces of unsmoked bacon cut in five-eighth-incli squares blanched, then fried in butter, also a dozen and a half pieces of potato, shaped like doves of garlic, and as many small raw onions fried to a light color in butter; lay here and there half an ounce more butter, put on the lid and push into a moderate oven for half an hour. The cocotte should stand directly on the bottom of the oven; turn the ingredients over carefully, ranging the meat on top of the vegetables ; let cook for another ten to fifteen minutes, then add a little clear gravy and chopped parsley toss and serve in the cocotte itself.