Œufs en Cocottes.—Butter six or more small fireproof china cases or pipkins (cocottes), break a fresh egg into each, season with pepper (white and coralline) and salt, pour a teaspoonful of cream over each egg, stand the cases three parts their depth in boiling water, and set the tin containing them in the oven till poached. This is another dish that may be varied by putting grated ham, tongue, minced mushroom or truffle, etc., in the bottom of the pipkin, the egg on top, and a seasoning to match lightly dusted over the top, with a good spoonful of cream. Some people use grated cheese for this dish with fines herbes, minced shalot, etc., but in that case it seems fitter for use as a savoury than for breakfast. In France the egg yolks only are used for poaching, and for a change have a very dainty effect—e.g., break the eggs and separate the yolks from the whites, have ready some boiling acidulated water as for poaching in the ordinary way, and slip in the yolks very gently, poaching them for just two minutes till nicely set. Have ready some squares of toast piled up with mushroom purée, or a broiled mushroom nicely seasoned on each, drop the egg yolk very lightly on this, dust it with fresh and coarsely ground black pepper, and serve hot with tomato, Italienne, Espagnole, or any nice sauce to taste, round them.