{"id":4407,"slug":"eggs-a-la-russe","title":"Eggs à la Russe","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a piece of toast","fresh caviar","an egg fried in oil","anchovy sauce"],"ingredients_norm":["toast","fresh caviar","egg fried in oil","anchovy sauce"],"steps":["Spread a piece of toast with fresh caviar.","Put an egg fried in oil on top.","Put anchovy sauce around the edge on the platter."],"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:w10:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"820198477543cd5c27202acd2ed027842452020638d8c87fb3ad7e6d2246063a","created_at":"2026-08-02T16:37:02Z","updated_at":"2026-08-02T16:37:02Z","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-russe"}