{"id":5188,"slug":"eggs-d-uxelles","title":"Eggs, D'Uxelles","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["butter","one spoonful of D'Uxelles (Jan. 11)","an egg","salt","pepper","a little more D'Uxelles","a little grated cheese","small bits of butter"],"ingredients_norm":["butter","d'uxelle","egg","salt","pepper","little more d'uxelle","little grated cheese","bits of butter"],"steps":["For individual portions, put in a buttered cocotte dish one spoonful of D'Uxelles (Jan. 11), break an egg on top, season with salt and pepper, put a little more D'Uxelles on top of the egg, then a little grated cheese and small bits of butter, and bake in oven until egg is set.","Serve on a napkin."],"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:w59:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"a967381da481555efe5cf3f816eb33d2051df5eabf7893e465c2d2f0b402d211","created_at":"2026-08-02T16:42:54Z","updated_at":"2026-08-02T17:11:32Z","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-d-uxelles"}