{"id":4995,"slug":"eggs-a-la-turque","title":"Eggs à la Turque","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["shirred eggs","a few chickens' livers sauté","brown gravy","a slice of truffle"],"ingredients_norm":["shirred egg","few chickens' livers saute","brown gravy","truffle"],"steps":["To shirred eggs add a few chickens' livers sauté, in brown gravy.","Place a slice of truffle on top of each egg."],"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:w47:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.85,"content_hash":"5b55234bb7b1f346b31254d209cd3457731adbb2043db06ed95edf629589e40e","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T16:40:36Z","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-turque"}