{"id":5707,"slug":"eggs-benoit-2","title":"Eggs Benoit","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["some pâté de foie gras","four pieces of toast","four poached eggs","a head of fresh mushrooms","butter","Madeira sauce"],"ingredients_norm":["pate de foie gra","toast","poached egg","fresh mushroom","butter","madeira sauce"],"steps":["Spread some pâté de foie gras on four pieces of toast.","Lay a poached egg on top of each.","Sauté a head of fresh mushrooms in butter and place on top of each egg.","Cover with Madeira sauce."],"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:w93:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"faea816948f658a52bf760c95197145ff864f29ac282ba0a953e7cd9787bfdfc","created_at":"2026-08-02T16:46:28Z","updated_at":"2026-08-02T16:46:28Z","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-benoit-2"}