{"id":5425,"slug":"poached-eggs-gourmet","title":"Poached eggs, gourmet.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["pâté de foie gras","four pieces of toast","poached eggs","Béarnaise sauce"],"ingredients_norm":["pate de foie gra","toast","poached egg","bearnaise sauce"],"steps":["Spread some pâté de foie gras on four pieces of toast.","Lay a poached egg on top of each.","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:w75:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"b73490dbfd2255bde47e37ff352757c3ba01eef46c55ab4e8a68e5b5bfaadb77","created_at":"2026-08-02T16:44:05Z","updated_at":"2026-08-02T16:44:05Z","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-gourmet"}