{"id":5439,"slug":"eggs-bienvenue","title":"Eggs, Bienvenue.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["butter","mashed (croquette) potato","purée of fresh tomatoes","eggs","salt","pepper"],"ingredients_norm":["butter","mashed potato","puree of fresh tomato","egg","salt","pepper"],"steps":["Butter four individual shirred egg dishes.","Make a border of mashed (croquette) potato around each dish.","Put in the bottom a spoonful of purée of fresh tomatoes.","Break two eggs in each dish, season with salt and pepper, and bake in oven."],"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:w76:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"ebce2a8072245a328b59852db6f4635338f1c2417286de9a4b4d8c971cb819b1","created_at":"2026-08-02T16:44:05Z","updated_at":"2026-08-02T16:44:05Z","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-bienvenue"}