{"id":6428,"slug":"eggs-coquelicot","title":"Eggs Coquelicot.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["whole red pepper (canned pimento)","egg","salt","pepper","chicken hash in cream","cream sauce"],"ingredients_norm":["whole red pepper","egg","salt","pepper","chicken hash in cream","cream sauce"],"steps":["Line a timbale mould with a whole red pepper, (canned pimento)","Break an egg into it, season with salt and pepper","Put timbale in a pan in boiling water, and place in oven until egg is cooked","Put some chicken hash in cream on a platter","Turn egg and pepper on top to look like a little red cap","Serve with cream sauce around the hash"],"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:w134:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"81f8d129e9bc5275bc3cc087b09a2694bfe8010ff1176d5a8a9a51bb8866db1a","created_at":"2026-08-02T16:52:07Z","updated_at":"2026-08-02T16:52:07Z","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/eggs-coquelicot"}