{"id":4642,"slug":"eggs-maltaise-2","title":"Eggs Maltaise.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["croustade","purée of fresh mushrooms","poached egg","cream sauce"],"ingredients_norm":["croustade","puree of fresh mushroom","poached egg","cream sauce"],"steps":["Fill a croustade with purée of fresh mushrooms.","Put a poached egg on top.","Cover with cream sauce."],"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:w25:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"b477d579bba830326d21287917a54abb7d85bfbef6d081e41703678c8c69e2ad","created_at":"2026-08-02T16:37:49Z","updated_at":"2026-08-02T16:37:49Z","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-maltaise-2"}