{"id":5611,"slug":"eggs-mollet-bordelaise","title":"Eggs Mollet, Bordelaise.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Four Eggs Mollet","Sauce Bordelaise"],"ingredients_norm":["eggs mollet","sauce bordelaise"],"steps":["Put four Eggs Mollet (see Eggs) in a deep dish, and cover with sauce Bordelaise."],"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:w87:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"07475f5de41832e6799229c3e256173a56409753465ee45a7e1fb6623bb55763","created_at":"2026-08-02T16:46:27Z","updated_at":"2026-08-02T16:46:27Z","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-bordelaise"}