{"id":4924,"slug":"eggs-en-cocotte-valentine","title":"Eggs en cocotte, Valentine","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["some crab meat","a little well-seasoned cream sauce","an egg","salt and pepper","grated Parmesan cheese","some bits of butter"],"ingredients_norm":["crab meat","little well seasoned cream sauce","egg","salt and pepper","parmesan cheese","bits of butter"],"steps":["Mix some crab meat with a little well-seasoned cream sauce.","Put a spoonful in the bottom of a buttered cocotte dish.","Break an egg on top.","Salt and pepper the egg.","Put a little more crab meat and cream on top.","Sprinkle with grated Parmesan cheese.","Put some bits of butter on top.","Bake in oven for five minutes."],"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:w43:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"ed2f9f3bc1f1eb41ce7835b9612dccf1709476231af5962a8aeb9ec01038f054","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-en-cocotte-valentine"}