{"id":4649,"slug":"eggs-renaissance","title":"Eggs Renaissance.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["cream sauce","raw egg","salt and pepper","sliced canned mushrooms","sliced truffles","grated cheese","butter"],"ingredients_norm":["cream sauce","raw egg","salt and pepper","canned mushroom","truffle","cheese","butter"],"steps":["Put a little cream sauce in the bottom of a buttered cocotte dish.","Add a raw egg, season with salt and pepper.","Add a few sliced canned mushrooms and sliced truffles.","Cover with cream sauce.","Sprinkle with grated cheese.","Put bits of butter on top.","Bake in oven."],"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:w25:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"197ccc2f1296132287bf2d370bb524ad6c6b34bb16669fa7a7f5dfa6dba90f1e","created_at":"2026-08-02T16:37:49Z","updated_at":"2026-08-02T16:37:49Z","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-renaissance"}