{"id":4896,"slug":"poached-eggs-paulus","title":"Poached eggs, Paulus","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four very soft poached eggs","four slices of toast","cream sauce with sliced truffles","grated cheese"],"ingredients_norm":["soft poached egg","toast","cream sauce with sliced truffle","cheese"],"steps":["Put four very soft poached eggs on four slices of toast, cover with cream sauce with sliced truffles, sprinkle with grated cheese, and bake in hot oven just long enough to become slightly brown."],"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:w41:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"0b4f79c3cc8a82106f6349303370d5e17b7a2f1d81ddd50795ace2341df92bd9","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T16:40:36Z","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-paulus"}