{"id":5674,"slug":"eggs-opera","title":"Eggs, Opéra","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["shirred eggs","asparagus tips","butter","chickens' livers","Madeira wine"],"ingredients_norm":["shirred egg","asparagus tip","butter","chickens' liver","madeira wine"],"steps":["Garnish some shirred eggs on one side with asparagus tips in butter.","On the other side with chickens' livers sauté au Madère."],"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:w91:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.85,"content_hash":"7e01eb7eb0580ba4176be377374b9a574b7f5ea41bc7326d4d037511f800247b","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-opera"}