{"id":4322,"slug":"eggs-gambetta","title":"Eggs Gambetta","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four cold poached eggs","some beaten eggs","bread crumbs","swimming fat","toast","boiled calf's brains","sliced truffles","Madeira sauce"],"ingredients_norm":["cold poached egg","egg","bread crumb","swimming fat","toast","boiled calf's brain","truffle","madeira sauce"],"steps":["Dip four cold poached eggs in some beaten eggs, then in bread crumbs.","Fry in swimming fat.","Place on toast.","Garnish with boiled calf's brains and sliced truffles.","Serve with Madeira sauce."],"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:w5:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"08fdd562bcaed9cac2e68293ab0142baf6157b50561e06a8778bdf6f520f2d8e","created_at":"2026-08-02T16:34:53Z","updated_at":"2026-08-02T16:34:53Z","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-gambetta"}