{"id":5479,"slug":"poached-eggs-bar-le-duc","title":"Poached eggs, Bar le Duc","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four boiled bottoms of artichokes","four pieces of toast","four poached eggs","well-seasoned cream sauce","a little chopped fresh tarragon"],"ingredients_norm":["boiled bottoms of artichoke","toast","poached egg","seasoned cream sauce","little chopped fresh tarragon"],"steps":["Place four boiled bottoms of artichokes on four pieces of toast, and lay four poached eggs on the artichokes.","Cover all with well-seasoned cream sauce, to which has been added a little chopped fresh tarragon."],"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:w79:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ae93c5e2f32145384fb7e7ef34a8b42513db0932012eac84db7c9cff7faeb72f","created_at":"2026-08-02T16:44:05Z","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/poached-eggs-bar-le-duc"}