{"id":4565,"slug":"eggs-talleyrand","title":"Eggs Talleyrand.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four fresh artichokes","a little terrine de foie gras","four poached eggs","sauce Périgueux"],"ingredients_norm":["fresh artichoke","little terrine de foie gra","poached egg","sauce perigueux"],"steps":["Trim the bottoms of four fresh artichokes and put a little terrine de foie gras in each, and keep hot.","Put a poached egg on top of each 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:w20:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"32255e92bd0a336bdd708f48714b204420bc9be264ae733e66aebe37c4078730","created_at":"2026-08-02T16:37:08Z","updated_at":"2026-08-02T16:37:08Z","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-talleyrand"}