{"id":5682,"slug":"eggs-de-lesseps","title":"Eggs, de Lesseps","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["butter","eggs","calf's brains","salt","pepper","vinegar","chopped parsley","capers"],"ingredients_norm":["butter","egg","calf's brain","salt","pepper","vinegar","parsley","caper"],"steps":["Butter shirred egg dishes.","Crack two eggs in each, and lay one-quarter of a calf's brains that has been previously heated, on each.","Season with salt and pepper, and set in oven for a few minutes.","Put a small piece of butter in a frying pan and cook until smoking, and nearly black; pour over the egg and brain.","Put a spoonful of vinegar in the frying pan and heat, and also pour over the egg.","Sprinkle with a little chopped parsley and a few capers."],"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:w91:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"ae5d0641c1d85b0718da9a777cb27bd00b93d6e5ef9e93ae5e68ef354ddbba01","created_at":"2026-08-02T16:46:27Z","updated_at":"2026-08-02T16:46:27Z","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-de-lesseps"}