{"id":4575,"slug":"eggs-a-la-colonel","title":"Eggs à la Colonel.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two tomatoes","bread crumbs","two poached eggs","sauce Madère with fresh mushrooms"],"ingredients_norm":["tomato","bread crumb","poached egg","sauce madere with fresh mushroom"],"steps":["Cut two tomatoes in half, squeeze out the juice, bread them, and fry.","Put a poached egg on top of each piece, and cover with sauce Madère with fresh mushrooms."],"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:w20:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e5bf603710b7296fe112d6a94a684c8abd5f7fd72bd93093b1dfaae139a97716","created_at":"2026-08-02T16:37:08Z","updated_at":"2026-08-02T16:37:08Z","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/eggs-a-la-colonel"}