{"id":4599,"slug":"scallops-mornay","title":"Scallops, Mornay","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one pint of scallops","an ounce of butter","salt","pepper","one cup of thick cream sauce","grated Parmesan or Swiss cheese","small bits of butter"],"ingredients_norm":["scallop","butter","salt","pepper","thick cream sauce","parmesan or swiss cheese","bits of butter"],"steps":["Put one pint of scallops in a sauté pan with an ounce of butter, season with salt and pepper, and heat through.","Then remove the juice and add one cup of thick cream sauce, mix well.","Put in a deep dish, sprinkle with grated Parmesan or Swiss cheese.","Put small bits of butter on top.","Bake in hot oven until brown."],"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:w22:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"05adf3e800d2a270605d4db0aba4214a3fc6ad85b2f9c73fd0f5ef35e10c17a2","created_at":"2026-08-02T16:37:21Z","updated_at":"2026-08-02T16:37:21Z","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/scallops-mornay"}