{"id":4785,"slug":"eggs-voltaire","title":"Eggs, Voltaire","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["butter (for dish)","a spoonful of chicken hash","a raw egg","cream sauce","grated cheese"],"ingredients_norm":["butter","chicken hash","raw egg","cream sauce","cheese"],"steps":["In the bottom of a buttered cocotte or egg dish place a spoonful of chicken hash.","On top break a raw egg, and season.","Cover with cream sauce and grated cheese.","Bake until the tops are brown."],"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:w35:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"faee4e7556310b2599aaf1ba95ff12effd0f31c93032c48d1144186d2b7c9203","created_at":"2026-08-02T16:40:36Z","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-voltaire"}