{"id":4619,"slug":"eggs-meyerbeer","title":"Eggs, Meyerbeer.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["eggs","broiled split lamb's kidney","sauce Madère","truffle slices"],"ingredients_norm":["egg","broiled split lamb's kidney","sauce madere","truffle slice"],"steps":["For each person cook two eggs on a shirred egg dish. Have the eggs very soft.","Place a broiled split lamb's kidney in the center of each dish and cover with a little sauce Madère.","Place two slices of truffle on top.","Season well."],"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:w23:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c1f0d3c5254361aef9b8cf3b5f585dc5fcca1a70d4eacfdbd921631892665394","created_at":"2026-08-02T16:37:21Z","updated_at":"2026-08-02T16:37:21Z","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-meyerbeer"}