{"id":6494,"slug":"poached-eggs-a-l-indienne","title":"Poached eggs, à l'Indienne.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["hot poached eggs","plain boiled rice","curry sauce"],"ingredients_norm":["hot poached egg","plain boiled rice","curry sauce"],"steps":["Lay hot poached eggs on plain boiled rice and cover with curry sauce."],"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:w137:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"14d2e5e651312d363c261321a03caaa8bd722e5bed4ce0a008a2d845f69f7d63","created_at":"2026-08-02T16:52:07Z","updated_at":"2026-08-02T16:52:07Z","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/poached-eggs-a-l-indienne"}