{"id":5012,"slug":"eggs-malakoff","title":"Eggs, Malakoff","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["fresh caviar","four pieces of toast","poached eggs","horseradish sauce","cream"],"ingredients_norm":["fresh caviar","toast","poached egg","horseradish sauce","cream"],"steps":["Spread some fresh caviar on four pieces of toast.","Lay a poached egg on each.","Cover the eggs with horseradish sauce and cream."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":"4","yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w48:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"b5033e39ef5fe3f20dcc8aee3d444f267727ebbb8658e4c9104e8f27a53b2082","created_at":"2026-08-02T16:41:07Z","updated_at":"2026-08-02T16:41:07Z","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-malakoff"}