{"id":4910,"slug":"eggs-epicurienne","title":"Eggs Epicurienne","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["eggs","brown gravy","terrine de foie gras","four slices of truffle","one sliced canned mushroom"],"ingredients_norm":["egg","brown gravy","terrine de foie gra","truffle","canned mushroom"],"steps":["Shirr the eggs.","When nearly done add a brown gravy to which has been added some small pieces of terrine de foie gras, four slices of truffle, and one sliced canned mushroom."],"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:w42:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"391b9512b96ddcfdcd0989540c6cdd422bea915ba4d63ebf49061dcb07013dec","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T16:40:36Z","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-epicurienne"}