{"id":5772,"slug":"poached-eggs-florentine","title":"Poached eggs, Florentine.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a can of pimentos","a little butter","salt and pepper","six poached eggs","Madeira sauce"],"ingredients_norm":["pimento","little butter","salt and pepper","poached egg","madeira sauce"],"steps":["Cut a can of pimentos in strips their full length and about one-quarter inch wide.","Heat in a sauté pan with a little butter, and seasoned with salt and pepper.","Lay them on a platter, crosswise.","Place six poached eggs on top.","Pour Madeira sauce around 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:w96:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"86f97336e74bf08bcc64e3b013aa2ca19df7cf2cb49d4a4da88feca3d5feb174","created_at":"2026-08-02T16:46:28Z","updated_at":"2026-08-02T16:46:28Z","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-florentine"}