{"id":4504,"slug":"eggs-bagration","title":"Eggs Bagration","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["boiled rice","a fresh hard-boiled egg","cold meats (lamb, beef, ham or tongue)","mushrooms","truffles","a cup of cream sauce","salt","pepper"],"ingredients_norm":["boiled rice","fresh hard boiled egg","cold meat","mushroom","truffle","cream sauce","salt","pepper"],"steps":["Put on a platter some boiled rice, lay a fresh hard-boiled egg, cut in two, on top, and cover with the following sauce.","Take any kind of cold meats that may be left over, such as lamb, beef, ham or tongue, and cut in small dices. Also a few mushrooms and truffles cut in the same way.","Put in a casserole with a cup of cream sauce, season with salt and pepper, and bring to a boil."],"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:w16:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"4e10d96979e3e762655b390969722cb5d2bcda4a98b0efa29c4e7f75bd3067cb","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-bagration"}