{"id":6320,"slug":"eggs-henri-iv","title":"Eggs Henri IV.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["eggs","bread crumbs","lard","toast","purée de foie gras","sauce Périgordine"],"ingredients_norm":["egg","bread crumb","lard","toast","puree de foie gra","sauce perigordine"],"steps":["Breaded poached eggs fried in swimming lard.","Place on a piece of toast spread with purée de foie gras.","Cover with sauce Périgordine."],"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:w128:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.8,"content_hash":"f4280d76207a6535198a38b0dcc6f8dca93acebd9e9f52b2cb7c63954f9ba533","created_at":"2026-08-02T16:51:22Z","updated_at":"2026-08-02T16:51:22Z","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-henri-iv"}