{"id":4976,"slug":"poached-eggs-d-artois","title":"Poached eggs, d'Artois.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Poached eggs","Toast","Thick tomato sauce"],"ingredients_norm":["poached egg","toast","thick tomato sauce"],"steps":["Place the poached eggs on toast and pour thick tomato sauce over them."],"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:w46:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.8,"content_hash":"6ef5533abddad010ba55543073f6c24a7943a49dfd69a277cad32532bdb33cc9","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/poached-eggs-d-artois"}