Eggs Cocotte, Champêtre

Step 1

Slit/roast twelve chestnuts twenty-five-minute guide, shell/peel; simmer in recorded cold milk just to cover with salt/cayenne twenty-five minutes, sieve to purée. Add gill cream/tbsp sherry and cook five minutes. Divide into SIX cocottes, crack TWO eggs into each, season and oven six-minute historical guide then continue to egg-dish centre74°C.