{"id":5336,"slug":"eggs-celestine","title":"Eggs, Céléstine","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["4 pieces of toast","4 slices of broiled ham","4 poached eggs","Cream sauce","Grated cheese","Butter"],"ingredients_norm":["toast","broiled ham","poached egg","cream sauce","cheese","butter"],"steps":["Put four pieces of toast on a buttered platter.","Lay a slice of broiled ham on top of each.","Put a poached egg on top of each slice of ham.","Cover with cream sauce.","Sprinkle with grated cheese, put a little butter on each.","Bake in a hot oven until brown."],"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:w69:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"f081f731bdd47ee2b3552852836001922e5df80c2ed6a69a4de01392cf5d3b69","created_at":"2026-08-02T16:42:55Z","updated_at":"2026-08-02T16:42:55Z","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-celestine"}