{"id":5027,"slug":"eggs-chateaubriand","title":"Eggs Châteaubriand.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["foie gras","toast","eggs","tomato sauce"],"ingredients_norm":["foie gra","toast","egg","tomato sauce"],"steps":["Spread some foie gras on a piece of toast.","Lay a poached egg on top.","Cover with tomato sauce."],"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:w49:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"81e8d2c3c6e16d09f2a4d51f4ad759b093170c9a427870547a0248881886c2fe","created_at":"2026-08-02T16:41:07Z","updated_at":"2026-08-02T16:41:07Z","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-chateaubriand"}