13218 Oeufs en Cocotte Serves 6. Wed Aug 06 08:26:39 -0700 2008 Tue Feb 03 02:15:47 -0800 2009 Licensed http://www.chow.com/recipes/13218 Tue, 03 Feb 2009 10:15:47 GMT
  • Preheat oven to 350° F.
  • In a bowl, combine the celery puree and cream sauce and divide among 6 ramekins or custard cups. Break an egg into each cup and season with salt and pepper to taste. Place in a water bath and bake until set. Before serving, coat the top of each egg with cream and sprinkle with chervil.
    • ]]>     http://www.chow.com Terence Janericco 50 Main 1 cup celery puree (see Appendix)

    ]]>     ½ cup cream sauce

    ]]>     6 eggs

    ]]>     salt and pepper to taste

    ]]>     3 tablespoons heavy cream

    ]]>     minced fresh chervil

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