{"id":5668,"slug":"omelette-imperatrice","title":"Omelette Impératrice.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["A breast of boiled chicken","Half a cup of cream sauce","Salt and pepper","Omelet","Thin cream sauce"],"ingredients_norm":["breast of boiled chicken","cream sauce","salt and pepper","omelet","thin cream sauce"],"steps":["Slice a breast of boiled chicken, and mix with half a cup of cream sauce.","Season with salt and pepper.","Make the omelet.","Before turning over on platter lay the chicken stew in the center.","Pour thin cream sauce around the omelet."],"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:w90:17","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.85,"content_hash":"ae847270840e5df48ddcbb014c9683e1c9a974e778f45d0e3b1f83c4afde7250","created_at":"2026-08-02T16:46:27Z","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-imperatrice"}