{"id":4693,"slug":"eggs-princesse","title":"Eggs Princesse","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["purée of fresh mushrooms","small croustades","poached eggs","sauce Périgueux"],"ingredients_norm":["puree of fresh mushroom","croustade","poached egg","sauce perigueux"],"steps":["Put some purée of fresh mushrooms in the bottom of small croustades, lay a poached egg on top, and cover with sauce Périgueux."],"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:w28:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"be3e15e4693bcc9ea5a0ab43d83da66e075574aaabdcb67203ba7263ae690bd1","created_at":"2026-08-02T16:38:20Z","updated_at":"2026-08-02T16:38:20Z","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-princesse"}