{"id":5992,"slug":"eggs-en-cocotte-ribeaucourt","title":"Eggs en cocotte, Ribeaucourt","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["butter","four eggs","two slices of tongue","one slice of boiled ham","four heads of canned mushrooms","two spoonfuls of brown gravy","salt and pepper","a little grated cheese"],"ingredients_norm":["butter","egg","tongue","boiled ham","canned mushroom","brown gravy","salt and pepper","little grated cheese"],"steps":["Butter four cocotte dishes and break an egg in each.","Cut in small squares, two slices of tongue, one slice of boiled ham, and four heads of canned mushrooms.","Mix with two spoonfuls of brown gravy, season with salt and pepper, and put on top of the eggs.","Sprinkle with a little grated cheese, and bake in the oven for eight minutes."],"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:w111:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"64a189db3cdc7a9011c5d80f0ef3f75158b501e3a57cbcec480b51d0c25c6470","created_at":"2026-08-02T16:47:53Z","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-en-cocotte-ribeaucourt"}