{"id":5661,"slug":"cold-eggs-riche","title":"Cold eggs, Riche.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Four eggs","A few chopped anchovies","Sauce Figaro"],"ingredients_norm":["egg","few chopped anchovy","sauce figaro"],"steps":["Make four eggs Mollet.","When the eggs have become cold cut with the point of a knife, and let the yolks run out.","Then fill with a few chopped anchovies, place on a china platter, and cover with sauce Figaro."],"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:w90:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"2b981319ffbed080f0b984d59bf3a0685118f67d0bad594609e1bdcd5fa9e1f4","created_at":"2026-08-02T16:46:27Z","updated_at":"2026-08-02T16:46:27Z","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/cold-eggs-riche"}