{"id":4707,"slug":"eggs-du-barry","title":"Eggs Du Barry","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["forcemeat made of truffles and beef tongue","an egg","hot water","hot purée of cauliflower"],"ingredients_norm":["forcemeat made of truffles and beef tongue","egg","hot water","hot puree of cauliflower"],"steps":["Line an egg cocotte with a forcemeat made of truffles and beef tongue.","Drop an egg into this.","Set the dish in hot water and cook in the oven for from five to ten minutes.","When done cover with hot purée of cauliflower."],"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:w29:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"e9a5af2a2dda15c7e523a20685714b188970ed1220b75bc533ea33c52cc3ac88","created_at":"2026-08-02T16:38:20Z","updated_at":"2026-08-02T16:38:20Z","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-du-barry"}