{"id":4463,"slug":"omelette-louis-xiv","title":"Omelette Louis XIV","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["white meat of a boiled fowl","one truffle","one-half cup of well-seasoned cream sauce","plain omelet","some cream sauce"],"ingredients_norm":["white meat of boiled fowl","truffle","seasoned cream sauce","plain omelet","cream sauce"],"steps":["Chop the white meat of a boiled fowl very fine, mix with one truffle cut in small dices and one-half cup of well-seasoned cream sauce.","Place in the center of a plain omelet, turn on a platter, and pour some cream sauce around the edge."],"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:w13:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"8556ecea8aa6b36f0a9145b192a18bb1c0d4de4027333ac46288feb2c35f2ff3","created_at":"2026-08-02T16:37:02Z","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-louis-xiv"}