{"id":6104,"slug":"egg-sauce-2","title":"Egg sauce","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Chopped boiled eggs","Cream sauce","Chopped parsley"],"ingredients_norm":["boiled egg","cream sauce","parsley"],"steps":["Add some chopped boiled eggs to cream sauce.","Sprinkle with a little chopped parsley."],"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:w117:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ee645d775655e69a579cd707834ceba41a1214e1f6323309b89f30f7e3059b1b","created_at":"2026-08-02T16:49:05Z","updated_at":"2026-08-02T16:49:05Z","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/egg-sauce-2"}