{"id":5078,"slug":"eggs-mirabel","title":"Eggs Mirabel","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["some foie gras","four pieces of toast","poached eggs","sauce Périgueux"],"ingredients_norm":["foie gra","toast","poached egg","sauce perigueux"],"steps":["Spread some foie gras on four pieces of toast, lay a poached egg on top of each piece, and cover 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:w52:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"e9edc12c2dac6ce0817e4c5f029659ac1cefe46d43f62729fc908fcfb7e0c14e","created_at":"2026-08-02T16:41:08Z","updated_at":"2026-08-02T16:41:08Z","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-mirabel"}