{"id":6323,"slug":"eggs-bercy","title":"Eggs Bercy.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["small breakfast sausages","eggs","tomato sauce","salt","pepper"],"ingredients_norm":["breakfast sausage","egg","tomato sauce","salt","pepper"],"steps":["Fry some small breakfast sausages and cut in pieces one inch long.","Make some shirred eggs.","When half cooked add the sausages and a very little tomato sauce.","Season with salt and pepper and finish cooking."],"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:w128:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"67e4e3794fc9f70b2db7b0a2b832064941387db95fbb646f6c5ff3fc9f271c7f","created_at":"2026-08-02T16:51:22Z","updated_at":"2026-08-02T16:51:22Z","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-bercy"}