{"id":6002,"slug":"eggs-mollet-a-l-aurore","title":"Eggs Mollet, à l'aurore.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four eggs Mollet","four pieces of buttered toast","well seasoned tomato sauce"],"ingredients_norm":["eggs mollet","buttered toast","seasoned tomato sauce"],"steps":["Place four eggs Mollet on four pieces of buttered toast.","Cover with well seasoned tomato 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:w112:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"a084cae63ab869b3fec0fa907b05ffe06daa7d469359354aa0a97ebb55744b37","created_at":"2026-08-02T16:48:19Z","updated_at":"2026-08-02T16:48:19Z","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-mollet-a-l-aurore"}