CookEat Recipe
Eggs Cocotte Fleur de Lys
Twelve eggs in six celery cream cocottes.
Method
Steps
Step 1
Wash/mince small celery stalk; cook tablespoon butter and teaspoon flour, whisk in milk and boil. Add celery and THREE saltspoons salt plus cayenne/nutmeg, boil twenty-five minutes.
Step 2
Add THREE-QUARTER GILL cream, strain sauce into SIX dishes, crack TWO eggs into each, divide HALF TEASPOON egg salt across all; oven-set five-minute guide to safe egg endpoint and serve.
Cooked it? Rate it.
Cooked 0 times