{"id":4493,"slug":"eggs-troubadour","title":"Eggs Troubadour","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four pieces of toast","purée de foie gras (goose liver pâté)","four poached eggs","sauce Périgord"],"ingredients_norm":["toast","puree de foie gra","poached egg","sauce perigord"],"steps":["Spread four pieces of toast with purée de foie gras.","Put a poached egg on top of each.","Cover with sauce Périgord."],"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:w15:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"0cc805a993292063f589f3c5a3b4ae1dec9c8bcee422758210548fe9bce7f99c","created_at":"2026-08-02T16:37:02Z","updated_at":"2026-08-02T16:37:02Z","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-troubadour"}