{"id":5978,"slug":"coquille-of-chicken-mornay","title":"Coquille of chicken, Mornay","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a soup hen","salt","pepper","a cup of cream sauce","more cream sauce","grated cheese","small bits of butter","butter for coquilles","two lemons","parsley in branches"],"ingredients_norm":["soup hen","salt","pepper","cream sauce","more cream sauce","cheese","bits of butter","butter for coquille","lemon","parsley in branch"],"steps":["Boil a soup hen.","When done cut the meat from the bones, and slice in thin pieces.","Season with salt and pepper, add a cup of cream sauce, and mix.","Then place in four buttered coquilles or shells, cover lightly with more cream sauce, sprinkle with grated cheese, put small bits of butter on top, and bake in oven until brown.","Serve on platter with folded napkin, garnish with two lemons cut in two, and parsley in branches."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w110:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"16a7ecb0530adb5b85e4a99e8ff238f71aee83a0c838267082502a9a7d1cbb27","created_at":"2026-08-02T16:47:53Z","updated_at":"2026-08-02T16:47:53Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/coquille-of-chicken-mornay"}