{"id":5957,"slug":"eggs-argenteuil","title":"Eggs Argenteuil","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four English muffins","poached egg","sauce Hollandaise","two slices of truffle","butter"],"ingredients_norm":["english muffin","poached egg","sauce hollandaise","truffle","butter"],"steps":["Scoop out the centers from four English muffins.","Toast them.","Place a poached egg in each.","Cover with sauce Hollandaise.","Lay two slices of truffle heated in butter on top of each."],"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:w109:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"25874f0324e5a35c9bdd58c81c081dbed8bcc3140123a1d96fa5c61c13f089d6","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-argenteuil"}