{"id":5046,"slug":"omelet-with-cepes","title":"Omelet with cèpes","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two ounces of butter","a can of sliced cèpes","salt","pepper","twelve beaten eggs","some brown gravy"],"ingredients_norm":["butter","cepe","salt","pepper","egg","brown gravy"],"steps":["Melt two ounces of butter in an omelet pan, then add a can of sliced cèpes, season with salt and pepper, and fry them.","Then add twelve beaten eggs, and make the omelet.","Pour some brown gravy around the omelet. Cream or tomato sauce may be used, if desired."],"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:w50:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"cbea0b826b594f4b5705f4c7b19415da37da32bca3cbdf3768dcbf29b821bbeb","created_at":"2026-08-02T16:41:07Z","updated_at":"2026-08-02T16:41:07Z","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/omelet-with-cepes"}