{"id":5562,"slug":"eggs-mollet-cream-sauce","title":"Eggs Mollet, cream sauce.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["eggs","cream sauce"],"ingredients_norm":["egg","cream sauce"],"steps":["Eggs Mollet are soft boiled (about four minutes).","Remove the shells, being careful that the eggs do not break.","Put in a deep dish and cover with cream 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:w84:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"3a2e9a0d9b8eb02da67ebadb41abb3961b27415efa765209a4df0ee93d3e8944","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-cream-sauce"}