{"id":5290,"slug":"eggs-oudinot-2","title":"Eggs, Oudinot","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Four hard-boiled eggs","One-half cup of fresh bread crumbs","One raw egg yolk","Salt","Pepper","A little chopped parsley","Cream sauce","Grated cheese","Butter"],"ingredients_norm":["hard boiled egg","fresh bread crumb","raw egg yolk","salt","pepper","little chopped parsley","cream sauce","cheese","butter"],"steps":["Cut four hard-boiled eggs in two lengthwise.","Take out the yolks and put in a salad bowl.","Add one-half cup of fresh bread crumbs, one raw egg yolk, and season with salt, pepper, and a little chopped parsley. Mix well.","Stuff the whites of eggs with this mixture.","Place on a buttered dish, cover with cream sauce.","Sprinkle with grated cheese, put small bits of butter all over the top.","Bake in oven until brown."],"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:w66:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"0f21c079601a6b3f56b8816eebb9f49d07d400984e9d1ec70b99fb5b9be5abdc","created_at":"2026-08-02T16:42:54Z","updated_at":"2026-08-02T17:11:32Z","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-oudinot-2"}