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Warm the cream over a low flame and mix in 4 tbs. butter. When melted add
Parmigiano and stir continuously. Do not bring to a boil. Butter four
6-oz. baking dishes (cocotte) and place the sauce evenly into
each dish. Add 2 whole eggs and bake at 450°F in a preheated bain-marie
for 7 min. Remove from the bain-marie, add a white truffle, thinly
shaved, and serve immediately with toast. If you are cooking the
bain-marie on a stove, cover the cocotte with aluminum foil.
Cooking time may vary according to size and thickness of the cocotte.
Recipe courtesy of The Italian Trade Commission.
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