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Eggs en cocotte Brillat-Savarin is a dish of eggs named in honour of the French gourmet Jean Anthelme Brillat-Savarin. The egg is cooked individually in cream or butter in a small ramekin.

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10y ago
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10y ago

It is a small fireproof dish in which individual portions of food are cooked and served.

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Q: What is a cocotte used for in cooking?
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