{"id":5963,"slug":"eggs-andalouse","title":"Eggs Andalouse","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["risotto","poached egg","sauce Hollandaise","tomato sauce"],"ingredients_norm":["risotto","poached egg","sauce hollandaise","tomato sauce"],"steps":["Make a risotto.","Place it on a platter.","Lay a poached egg on top.","Cover with sauce Hollandaise.","Pour tomato sauce around the rice to cover the bottom of 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:w109:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"73423a2964dbe5a66ec0ab2527cd10f8a338a66829113ccd3d1912000fb54b7d","created_at":"2026-08-02T16:47:53Z","updated_at":"2026-08-02T16:47:53Z","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-andalouse"}