{"id":6590,"slug":"egg-appetizer","title":"EGG APPETIZER","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["eggs","French dressing","sardellen butter","small squares of toasted bread","caviar","finely chopped onion","pepper","lemon juice","mayonnaise"],"ingredients_norm":["egg","french dressing","sardellen butter","squares of toasted bread","caviar","onion","pepper","lemon juice","mayonnaise"],"steps":["Boil eggs hard.","Cut slice off the end, so that the egg will stand firm.","Dip egg in French dressing, then with a pastry bag arrange sardellen butter on the top of egg.","Have ready small squares of toasted bread, spread with a thin layer of sardellen butter, on which to stand the eggs.","Caviar, mixed with some finely chopped onion, pepper and lemon juice, may be used instead of the sardellen butter, but mayonnaise must be used over the caviar."],"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/12350","source_ref":"pg:12350:w2:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"ad9a5fe19d58f9944ff6b001fbe97db8e4a7b106dc0706af9f4180dcbcdbbc38","created_at":"2026-08-02T16:53:40Z","updated_at":"2026-08-02T16:53:40Z","notice":"Historical recipe, 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/egg-appetizer"}