{"id":5121,"slug":"eggs-hongroise","title":"Eggs, Hongroise","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a cup of rice","four poached eggs","some chickens' livers","butter","sauce Périgueux"],"ingredients_norm":["rice","poached egg","chickens' liver","butter","sauce perigueux"],"steps":["Boil a cup of rice, and spread on a platter.","Lay four poached eggs on top.","Place some chickens' livers, that have been cooked sauté in butter, around the rice.","Cover all with sauce Périgueux."],"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:w55:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"907c6b86e7111d34c1a6f49a0729a3085583af37c7cd78a9c225f9f6b096f7b7","created_at":"2026-08-02T16:41:09Z","updated_at":"2026-08-02T16:41:09Z","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-hongroise"}