{"id":5760,"slug":"eggs-germaine","title":"Eggs, Germaine.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four large heads of fresh mushrooms","four small round pieces of toast","poached eggs","sauce Colbert","a little chopped tarragon"],"ingredients_norm":["fresh mushroom","round pieces of toast","poached egg","sauce colbert","little chopped tarragon"],"steps":["Broil four large heads of fresh mushrooms.","Place them on four small round pieces of toast.","Put a poached egg on top of each mushroom.","Cover with sauce Colbert, to which has been added a little chopped tarragon."],"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:w96:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.97,"content_hash":"ccc58abc5c73b10af3e9196bb3c5f45fa007d143261658c73389cf1e83d6ffe4","created_at":"2026-08-02T16:46:28Z","updated_at":"2026-08-02T16:46:28Z","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-germaine"}