{"id":6505,"slug":"poached-eggs-diane-2","title":"Poached eggs, Diane","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["paste","raw white beans","tomatoes sauté in butter","poached egg","Hollandaise sauce"],"ingredients_norm":["paste","raw white bean","tomatoes saute in butter","poached egg","hollandaise sauce"],"steps":["Line a tartelette mould with paste and fill with raw white beans to support the walls, and bake in oven.","Then throw out the beans and fill with tomatoes sauté in butter, place a poached egg on top, cover with Hollandaise sauce, and put in hot oven for a second."],"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:w138:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"6b94a26b1fd3b81e742d6f3fb11d5e713ae24acc5f2f435b5525de38c537c261","created_at":"2026-08-02T16:52:24Z","updated_at":"2026-08-02T16:52:24Z","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-diane-2"}