{"id":4872,"slug":"eggs-coquelin","title":"Eggs, Coquelin","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six hard-boiled eggs","a cupful of well-seasoned purée of mushrooms","cream","twelve fillets of anchovies"],"ingredients_norm":["hard boiled egg","cupful of well seasoned puree of mushroom","cream","anchovy"],"steps":["Cut in two, six hard-boiled eggs.","Mix the yolks with a cupful of well-seasoned purée of mushrooms, and fill the half eggs.","Set them on a buttered china platter, cover with cream, and put in the oven to bake.","When very hot remove, lay twelve fillets of anchovies over the eggs, and serve."],"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:w40:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"bb29e7530ae14ef9ab9ffe3c1aa753c4647572a0b3edda6b447a20693ef3da0e","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T17:11:32Z","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-coquelin"}