{"id":4796,"slug":"omelette-robespierre","title":"Omelette Robespierre","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six canned apricots, or six fresh apricots boiled in syrup","ten eggs","very little salt","plenty of powdered sugar","two ponies of absinthe"],"ingredients_norm":["canned apricots or fresh apricots boiled in syrup","egg","little salt","plenty of powdered sugar","ponies of absinthe"],"steps":["Take six canned apricots, or six fresh apricots boiled in syrup, and cut in one-quarter inch squares.","Make an omelette with ten eggs, and with very little salt.","Make the omelet soft.","Put on a platter, sprinkle with plenty of powdered sugar, and burn with a red-hot poker.","Warm the apricots, and put at both ends of the omelet; pour two ponies of absinthe over the top, and light before bringing to the table.","Anisette liqueur may be used in place of the absinthe if more convenient."],"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:w36:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.97,"content_hash":"9d4366014c3c448f45f5de218daca04bcbb41e702520b93204cdb47c2a8d75ee","created_at":"2026-08-02T16:40:36Z","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-robespierre"}