{"id":6460,"slug":"sauce-mornay-2","title":"Sauce Mornay","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one pint of thick cream","salt","Cayenne pepper","the yolks of two eggs","one tablespoonful of grated cheese"],"ingredients_norm":["thick cream","salt","cayenne pepper","egg yolk","cheese"],"steps":["For four persons use one pint of thick cream, season with salt and Cayenne pepper, bind with the yolks of two eggs and one tablespoonful of grated cheese."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":"For four persons","yield_text":"For four persons","difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w136:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"27330a17aec00b57fe9a4e5429daa3866bc3bc639013740f6918b8412e68a750","created_at":"2026-08-02T16:52:07Z","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/sauce-mornay-2"}