{"id":5081,"slug":"eggs-mirabel-2","title":"Eggs Mirabel.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["some foie gras","four pieces of toast","four 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.","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:w53:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"101c98917e329c2f2c1611e5787e805c46374380d9416e0bd4404d30745f1ea8","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-2"}