{"id":5551,"slug":"eggs-a-la-patti","title":"Eggs à la Patti","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["chicken hash in cream","four poached eggs","one slice of truffle","sauce Madère"],"ingredients_norm":["chicken hash in cream","poached egg","truffle","sauce madere"],"steps":["Make a chicken hash in cream and put on a platter.","Lay four poached eggs on top, and one slice of truffle on top of each egg.","Pour sauce Madère around the hash."],"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:w83:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"a4b70a387835578b96f3d9325a5409a46389721f518453acdd509d20d616db94","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/eggs-a-la-patti"}