{"id":4849,"slug":"omelette-schofield","title":"Omelette Schofield","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Shad roe","Salt water","1 cup cream sauce","Salt","Cayenne pepper","Omelet"],"ingredients_norm":["shad roe","salt water","cream sauce","salt","cayenne pepper","omelet"],"steps":["Boil a shad roe in salt water for ten minutes.","Allow to cool, and cut in dices one-quarter inch square.","Heat a cup of cream sauce.","Add the roe, and season with salt and Cayenne pepper.","When making the omelet place a little of the roe in the center.","Dress on a platter.","Pour the roe and 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:w39:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"3bf61dc3b8b072a185c639bfbabf8df69cbc0d1a8fb04cf6c9f16b95b8784dd6","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T16:40:36Z","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-schofield"}