EGGS EN COCOTTE
Chop fine one good−sized onion. Cook it, over hot
water, in two level
tablespoonfuls of butter. When the onion is soft add
a quarter of a can of
mushrooms, chopped fine, two level tablespoonfuls of
flour and one cupful
of stock. Stir until boiling. Add a tablespoonful of
chopped parsley, a half
teaspoonful of salt and a saltspoonful of pepper.
Put a tablespoonful of this
sauce in the bottom of individual cups. Break into
each cup one egg. Pour
over the remaining mixture. Stand the cups in a pan
of hot water and bake
in a moderate oven about five minutes.