{"id":4596,"slug":"eggs-bordelaise","title":"Eggs Bordelaise","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["eggs","oil","toast","Bordelaise sauce","truffle"],"ingredients_norm":["egg","oil","toast","bordelaise sauce","truffle"],"steps":["Fry the eggs in oil.","Put on toast.","Cover with Bordelaise sauce.","Lay two slices of truffle on each 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:w22:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"3acce5fdee528efa8b1854d5f353a3fe2fa559f57bcc4e522b11b02bcb986bcf","created_at":"2026-08-02T16:37:21Z","updated_at":"2026-08-02T16:37:21Z","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-bordelaise"}