{"id":5173,"slug":"eggs-biarritz","title":"Eggs, Biarritz","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four pieces of toast","anchovy butter","hard-boiled eggs","stuffed olives"],"ingredients_norm":["toast","anchovy butter","hard boiled egg","stuffed olive"],"steps":["Spread four pieces of toast with anchovy butter, lay on each piece a hard-boiled egg cut in two.","Put a stuffed olive on each half of egg."],"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:w58:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"334c87b0ded0ca3bfe7da42db124e0ee4198f50d36ccc03c8cc8d8a6b353b6ee","created_at":"2026-08-02T16:42:54Z","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-biarritz"}