{"id":5815,"slug":"omelette-bayonnaise","title":"Omelette Bayonnaise.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["the bottoms of two boiled artichokes","one-half can of French mushrooms","a very little tomato sauce","omelet","four fillets of anchovies","Béarnaise sauce"],"ingredients_norm":["bottoms of boiled artichoke","french mushroom","little tomato sauce","omelet","anchovy","bearnaise sauce"],"steps":["For four persons, take the bottoms of two boiled artichokes and cut in squares.","Add one-half can of French mushrooms, sliced.","Mix with a very little tomato sauce.","Make the omelet, and before turning over on the platter fill with the above preparation.","Make four fillets of anchovies on top of the omelet, and pour Béarnaise sauce around it."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":"4 persons","yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w99:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"8fa75018a14ff401131cc0467dc0e6ef5ba3156aead940f543168a3b098b2d37","created_at":"2026-08-02T16:46:31Z","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/omelette-bayonnaise"}