{"id":5499,"slug":"omelette-meissonier","title":"Omelette Meissonier","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["1 carrot","1 turnip","salt","pepper","spoonful of cream sauce","10 eggs","additional cream sauce"],"ingredients_norm":["carrot","turnip","salt","pepper","cream sauce","egg","additional cream sauce"],"steps":["Cut a carrot and a turnip in one-quarter inch squares.","Boil until soft in salted water.","Mix with a spoonful of cream sauce.","Season with salt and pepper.","Make an omelet with ten eggs, in the usual manner.","Before turning over on the platter place the vegetables in the center.","Pour 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:w80:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c683d5f81714727cd0d7e074ad6e6e94b4984bcfb2a6eab6874923a98a867390","created_at":"2026-08-02T16:45:30Z","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-meissonier"}