{"id":4584,"slug":"poached-eggs-a-la-reine","title":"Poached eggs, à la Reine.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["purée de foie gras","a piece of toast","a poached egg","cream sauce","finely chopped truffles"],"ingredients_norm":["puree de foie gra","toast","poached egg","cream sauce","truffle"],"steps":["Spread some purée de foie gras on a piece of toast.","Put a poached egg on top, cover with cream sauce.","Sprinkle with finely chopped truffles. After the truffles have been chopped put in a napkin and squeeze out the juice, and then chop again. They will then be dry, and easy to sprinkle."],"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:w21:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c3ef11cdc47afbb629c3f7e0a4e2476f84be8c8d6bd1c82719c45192d09a2ce1","created_at":"2026-08-02T16:37:21Z","updated_at":"2026-08-02T16:37:21Z","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-la-reine"}