{"id":4631,"slug":"eggs-sarah-bernhardt","title":"Eggs Sarah Bernhardt","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six hard-boiled eggs","salt","pepper","celery salt","one spoonful of fresh bread crumbs","one spoonful of chopped chicken meat","the yolk of one raw egg","butter","sauce Périgueux"],"ingredients_norm":["hard boiled egg","salt","pepper","celery salt","fresh bread crumb","chicken meat","yolk of raw egg","butter","sauce perigueux"],"steps":["Cut six hard-boiled eggs in two.","Remove the yolks, mash them up and mix with a little salt, pepper, celery salt, one spoonful of fresh bread crumbs, one spoonful of chopped chicken meat, and the yolk of one raw egg.","Stuff the halved whites of eggs with this.","Put on a buttered dish and place in the oven for four minutes.","Dress on a silver platter, 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:w24:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"7d787bcb60367faf91c4cfd12e888df0fb28bf24aea62109315eeabbb06075e6","created_at":"2026-08-02T16:37:49Z","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-sarah-bernhardt"}