{"id":5523,"slug":"poached-eggs-perigordine","title":"Poached eggs, Périgordine.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["some pâté de foie gras","four pieces of toast","four poached eggs","sauce Périgordine"],"ingredients_norm":["pate de foie gra","toast","poached egg","sauce perigordine"],"steps":["Spread some pâté de foie gras on four pieces of toast.","Lay a poached egg on top of each.","Cover with sauce Périgordine."],"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:w82:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"d272a7f817697d57712c4a8c10b2e9f49a2aacbbac201865a6f0fc194ea25949","created_at":"2026-08-02T16:45:30Z","updated_at":"2026-08-02T16:45:30Z","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-perigordine"}