{"id":4668,"slug":"eggs-gastronome","title":"Eggs gastronome","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["6 eggs","1 can French mushrooms","salt","pepper","1 raw egg yolk","1/2 cup fresh bread crumbs","chopped parsley","brown gravy"],"ingredients_norm":["egg","french mushroom","salt","pepper","raw egg yolk","fresh bread crumb","parsley","brown gravy"],"steps":["Boil six eggs until hard, remove the shells, and cut in two lengthwise.","Chop up the yolks and put in a bowl.","Chop very fine one can of French mushrooms, and add to the yolks, season with salt and pepper, add the raw yolk of one egg, one-half cup of fresh bread crumbs and a little chopped parsley, and mix well.","Fill the hard-boiled whites with this filling, put on a platter, cover with brown gravy and 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:w26:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"495b864d8332cbd32f9ff49d7f8f9cb7fb1698a53588853665a335ea34a86923","created_at":"2026-08-02T16:37:49Z","updated_at":"2026-08-02T16:37:49Z","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-gastronome"}