{"id":5432,"slug":"eggs-moscow","title":"Eggs, Moscow.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six eggs","fresh caviar","flour","beaten eggs","bread crumbs","very hot swimming lard or melted butter","fried parsley","two lemons"],"ingredients_norm":["egg","fresh caviar","flour","bread crumb","hot swimming lard or melted butter","fried parsley","lemon"],"steps":["Poach six eggs, and set in ice box until cold.","Then remove the yolks carefully by making a very small hole, and letting the soft yolks run out.","Fill the eggs with fresh caviar, roll in flour, then in beaten eggs, and finally in bread crumbs.","Fry in very hot swimming lard or melted butter for a few seconds only; or until the crumbs are yellow.","Serve immediately on a napkin, with fried parsley, and two lemons cut in half."],"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:w76:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"97fce7445d810a5cc1e805305224e7965ec284512def8cf209b424e53a32315e","created_at":"2026-08-02T16:44:05Z","updated_at":"2026-08-02T16:44:05Z","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-moscow"}