{"id":4987,"slug":"eggs-commodore","title":"Eggs, Commodore.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["eggs","Béarnaise sauce"],"ingredients_norm":["egg","bearnaise sauce"],"steps":["Cook the eggs en cocotte.","Just before serving, pour a little Béarnaise sauce on top."],"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:w46:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.8,"content_hash":"a2d9de6d8f2d45564df28757e0e194c5bb33f5804c1447532ce81894585e1242","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T16:40:36Z","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-commodore"}