{"id":4601,"slug":"poached-eggs-monnet-sully","title":"Poached eggs, Monnet Sully","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a poached egg","a canapé of chicken","Béarnaise sauce"],"ingredients_norm":["poached egg","canape of chicken","bearnaise sauce"],"steps":["Place a poached egg on a canapé of chicken.","Pour Béarnaise sauce over it."],"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:w22:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"36a031ce345954d4ba92cf047d1f50f2f51d52d69930cc9ed7ac8e7a967c88b2","created_at":"2026-08-02T16:37:21Z","updated_at":"2026-08-02T16:37:21Z","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-monnet-sully"}