{"id":4967,"slug":"eggs-gourmet","title":"Eggs gourmet","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["some terrine de foie gras","four pieces of toast","four poached eggs","sauce Périgord"],"ingredients_norm":["terrine de foie gra","toast","poached egg","sauce perigord"],"steps":["Spread some terrine de foie gras on four pieces of toast.","Lay a poached egg on top of each piece.","Cover with sauce Périgord."],"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:w45:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"8a88c253fd3023db4fd2b49ec03c2f343f3dbda951eeb8e7d5f3472871e4cd05","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-gourmet"}