{"id":4268,"slug":"shirred-eggs-mornay-2","title":"Shirred eggs, Mornay.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one spoonful of cream sauce","two fresh eggs","salt","pepper","sauce Mornay","grated cheese"],"ingredients_norm":["cream sauce","fresh egg","salt","pepper","sauce mornay","cheese"],"steps":["Put on a buttered shirred egg dish one spoonful of cream sauce.","Break two fresh eggs on top.","Season with salt and pepper.","Cover the eggs with sauce Mornay.","Sprinkle with grated cheese and bake in oven."],"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:w2:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"30029f911e390b240498557de9751f49b3f4fbeb40f406113827bb7f605bc1cb","created_at":"2026-08-02T16:34:18Z","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/shirred-eggs-mornay-2"}