{"id":5852,"slug":"eggs-derby","title":"Eggs, Derby","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a can of goose liver au natural","salt and pepper","flour","butter","poached eggs","sauce Madère","sliced mushrooms"],"ingredients_norm":["goose liver au natural","salt and pepper","flour","butter","poached egg","sauce madere","mushroom"],"steps":["Cut a can of goose liver au natural in slices one-half inch thick.","Season with salt and pepper, roll in flour, and fry in butter.","Place on a platter, put a poached egg on top of each slice.","Pour sauce Madère, to which has been added sliced mushrooms, over the eggs."],"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:w101:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"0818fedc02baa2e366145ca56bc0698d8dabb0ee4806e7e207553e377271158a","created_at":"2026-08-02T16:46:31Z","updated_at":"2026-08-02T16:46:31Z","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-derby"}