Have six small thoroughly cleaned cocotieres ready. Chop up, very fine, one medium-sized, sound peeled shallot, and the half of a sound peeled onion; place them in a sautoire on the range with a tablespoonful of butter, and cook slowly for three minutes, taking care not to let get brown. Chop up, very fine, twenty-four canned mushrooms, add them to the rest with one tablespoonful of freshly chopped parsley, and a teaspoonful of chopped chervil (if at hand); season with a tablespoonful of salt and a teaspoonful of pepper, mix all well together with the spatula for a second, then add a gill of Espagnole sauce (No. 105), and let all cook slowly for five minutes.

Pour a tablespoonful of the sauce into each cocotiere, then break a fresh egg into each cocotiere, pour a teaspoonful of the sauce over each egg, well spread. Place the cocotieres on a tin dish, and bake in a very hot oven for two minutes. Remove from out the oven, lay them on a dish with a folded napkin and send to the table.

98. Eggs-Cocotte A La Wm. Bracken

Prepare and proceed exactly the same as No. 96, only substituting one gill of hot Allemande sauce (No. 111) for the gill of Espagnole sauce (No. 105), and serve the same.