{"id":6294,"slug":"eggs-marigny","title":"Eggs Marigny","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a very thin, small, slice of ham","two parboiled oysters","an egg","salt","pepper","cream sauce","a little grated cheese"],"ingredients_norm":["thin small slice of ham","parboiled oyster","egg","salt","pepper","cream sauce","little grated cheese"],"steps":["Put in a buttered cocotte dish a very thin, small, slice of ham, with two parboiled oysters on top.","Break an egg over all, salt, pepper, cover with cream sauce and a little grated cheese, and bake in oven until done."],"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:w126:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"d3a02758993933f9ca06cc5efd8747cf7e7a5f8b1118124e5a4dcafbc893e146","created_at":"2026-08-02T16:50:21Z","updated_at":"2026-08-02T16:50:21Z","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-marigny"}