For this dish (sur le plat) individual china dishes are generally used, although a dish holding several eggs will do. Butter the dishes; break into each one an egg; sprinkle a little salt on the whites, but not on the yolks. Place them on the shelf of the oven so the heat will be greatest on top; baste the yolks several times while baking with a little hot butter. This will give them a glaze. As soon as the glaze appears remove them from the oven, and if not sufficiently cooked, stand them for a minutes on the top of the range. Care must be used not to dry the eggs.
Several eggs cooked together in this way in a large dish, then cut into circles with a biscuit cutter, and placed on broiled ham, stewed kidneys, minced meat, tomato puree, or other things, are called eggs au miroir. When baked in individual dishes, they may be varied by sprinkling in the dish before the egg is added a little chopped ham, chicken, mushrooms, or tomato puree, etc. When baked in little pot-shaped dishes in the same way they are called cocottes. These may be varied by lining the dishes with a thin layer of forcemeat or minced meat, the eggs then dropped in and poached by standing the dishes in a pan of water in the oven. When done, a little cream or Bechamel sauce or tomato puree is turned over the top, and sprinkled with parsley. Serve eggs sur le plat and cocotte in the dishes in which they are baked.
1. SHIRRED EGG. 2. COCOTTE. (SEE PAGE 263).