{"id":5780,"slug":"eggs-chambery","title":"Eggs Chambery","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["purée of chestnuts","four pieces of buttered toast","poached eggs","brown sauce (sauce Madère)"],"ingredients_norm":["puree of chestnut","buttered toast","poached egg","brown sauce"],"steps":["Make a purée of chestnuts.","Spread on four pieces of buttered toast.","Lay a poached egg on each.","Cover with brown sauce (sauce Madère)."],"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:w97:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"88bf9814f143e8d4ce5dbd4694f1d6b4db1c9fabace1a7fe8954fce1e74e71ae","created_at":"2026-08-02T16:46:28Z","updated_at":"2026-08-02T16:46:28Z","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-chambery"}