{"id":7347,"slug":"eggs-en-marinade","title":"EGGS EN MARINADE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two tablespoons of water","two tablespoons of good meat gravy","a teaspoon of vinegar","pepper and salt","two well-beaten yolks of eggs","a half dozen nicely poached eggs","parsley for garnish"],"ingredients_norm":["water","meat gravy","vinegar","pepper and salt","egg yolk","nicely poached egg","parsley"],"steps":["Mix equal quantities of water and good meat gravy, two tablespoons each, with a teaspoon of vinegar and a seasoning of pepper and salt.","Put in a stew-pan and stir in gradually two well-beaten yolks of eggs.","When it thickens and before it boils, have ready a half dozen nicely poached eggs and pour the sauce over them.","Garnish with parsley."],"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/12350","source_ref":"pg:12350:w57:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"2635911bc6166dadc8eb9034747594d96c12190d0d4225534aa1804da93923cf","created_at":"2026-08-02T16:59:23Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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-marinade"}