{"id":5596,"slug":"poached-eggs-d-orleans","title":"Poached eggs, d'Orleans.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four round pieces of dry toast","a thin slice of smoked beef tongue","a poached egg","Béarnaise sauce"],"ingredients_norm":["round pieces of dry toast","thin slice of smoked beef tongue","poached egg","bearnaise sauce"],"steps":["Make four round pieces of dry toast, lay a thin slice of smoked beef tongue on each, and a poached egg on top of the tongue.","Cover with Béarnaise 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:w86:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"a7ca38be2c7e4bea67e7bf88278cc1237883d7bd26a689629aa23ee390767899","created_at":"2026-08-02T16:46:27Z","updated_at":"2026-08-02T16:46:27Z","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-orleans"}