{"id":5830,"slug":"poached-eggs-dauphine","title":"Poached eggs, Dauphine","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["poached eggs","toast","asparagus tips","sauce Madère","some sliced French mushrooms"],"ingredients_norm":["poached egg","toast","asparagus tip","sauce madere","french mushroom"],"steps":["Lay some poached eggs on toast.","Garnish with asparagus tips.","Pour over the eggs some sauce Madère, to which has been added some sliced French mushrooms."],"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:w100:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"524914e1e7e82837c0848f1a548673537eaa4b367fc62bf0254506d6adc08691","created_at":"2026-08-02T16:46:31Z","updated_at":"2026-08-02T16:46:31Z","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-dauphine"}