{"id":5345,"slug":"omelette-argentine","title":"Omelette Argentine","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["1/4 pound egg plant","1 ounce butter","8 beaten eggs","Salt and pepper","Sauce Colbert"],"ingredients_norm":["egg plant","butter","egg","salt and pepper","sauce colbert"],"steps":["Cut one-quarter pound of egg plant in one-half inch squares.","Put in omelet pan with one ounce of butter and fry until cooked.","Then add eight beaten eggs, season with salt and pepper, and cook in the usual manner.","Serve the omelet on a platter with sauce Colbert around it."],"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:w69:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"0acaeb1508b95dd9072cb77e8dcb1f4328a4fe3a587feaeab7f62870c5715a9c","created_at":"2026-08-02T16:42:55Z","updated_at":"2026-08-02T16:42:55Z","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/omelette-argentine"}