{"id":5149,"slug":"eggs-presidential","title":"Eggs, presidential.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["left-over roasted or boiled chicken","a little cream sauce","artichoke bottoms","poached eggs","well-seasoned cream sauce","truffle slices","butter"],"ingredients_norm":["left over roasted or boiled chicken","little cream sauce","artichoke bottom","poached egg","seasoned cream sauce","truffle slice","butter"],"steps":["Boil until quite soft some left-over roasted or boiled chicken, mix with a little cream sauce, season well, and pass through a fine sieve.","Place on artichoke bottoms, put on a buttered dish, and set in oven to get hot.","Then lay a poached egg on top, cover with well-seasoned cream sauce, and put two slices of truffle on top."],"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:w57:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.85,"content_hash":"76a6b7b2035a0796c0388e3c13a1dfec804d4716f362595c7235d2b8bcb38d4c","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-presidential"}