{"id":6388,"slug":"eggs-en-cocotte-italienne-2","title":"Eggs en Cocotte, Italienne","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one raw egg","sauce Italienne","a little grated cheese","a small piece of butter"],"ingredients_norm":["raw egg","sauce italienne","little grated cheese","butter"],"steps":["Put in buttered cocotte dish one raw egg.","Cover with sauce Italienne.","Put a little grated cheese and a small piece of butter on top.","Bake in oven."],"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:w132:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"57c388499a689a6dd073b05b03bf4103f9bc4ac445a4762138fdfafc6babdecc","created_at":"2026-08-02T16:52:07Z","updated_at":"2026-08-02T16:52:07Z","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-en-cocotte-italienne-2"}