{"id":4384,"slug":"eggs-chipolata","title":"Eggs Chipolata","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Shirred eggs","Sauce Madère","2 small roasted onions","2 heads of mushrooms","2 small French carrots","3 boiled chestnuts","2 very small fried sausages"],"ingredients_norm":["shirred egg","sauce madere","roasted onion","mushroom","french carrot","boiled chestnut","fried sausage"],"steps":["Make some shirred eggs.","Garnish with sauce Madère, to which has been added two small roasted onions, two heads of mushrooms, two small French carrots, three boiled chestnuts, and two very small fried sausages."],"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:w8:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"2a6e422b45854dd0fd9bcb434ba46a32c6d587bc0716f3977e4f72f0dd0c13d7","created_at":"2026-08-02T16:36:44Z","updated_at":"2026-08-02T16:36:44Z","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-chipolata"}