{"id":5101,"slug":"eggs-waterloo","title":"Eggs, Waterloo","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["foie gras","four pieces of toast","four poached eggs","Béarnaise sauce"],"ingredients_norm":["foie gra","toast","poached egg","bearnaise sauce"],"steps":["Spread some foie gras on four pieces of toast.","Place a poached egg on each, and cover with Béarnaise sauce."],"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:w54:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.96,"content_hash":"c64e840f2c671528701cb3189606f67c7f9346216ba32e005be311e4966ecad2","created_at":"2026-08-02T16:41:08Z","updated_at":"2026-08-02T16:41:08Z","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-waterloo"}