{"id":4488,"slug":"eggs-a-la-tripe","title":"Eggs à la tripe","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["onion","two ounces of butter","two spoonsful of flour","one pint of boiling milk","salt and pepper","eight hard-boiled eggs","chopped parsley"],"ingredients_norm":["onion","butter","spoonsful of flour","boiling milk","salt and pepper","hard boiled egg","parsley"],"steps":["Slice an onion very fine, put in casserole with two ounces of butter, cover, and simmer.","Cook until the onions are soft, but not colored.","Then add two spoonsful of flour, allow to get hot, pour in one pint of boiling milk, season with salt and pepper, and boil for five minutes.","Slice eight hard-boiled eggs about one-quarter inch in thickness, put in the sauce and cook until hot.","Serve in chafing dish, or deep dish, with chopped parsley on top."],"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:w15:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"a59b4f209b05439503d571f7d2c1b56a5d8632d3acbe3f56ea67f46c251c2f86","created_at":"2026-08-02T16:37:02Z","updated_at":"2026-08-02T17:11:32Z","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-tripe"}