{"id":5534,"slug":"poached-eggs-piedmontaise","title":"Poached eggs, Piedmontaise.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["risotto","four poached eggs","cream sauce"],"ingredients_norm":["risotto","poached egg","cream sauce"],"steps":["Make a risotto.","Place four poached eggs on top.","Cover with cream 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:w82:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"a63b6f89aaa8569adc903b20d61e993cddf889d4262dedf28ec9468178ceb5a0","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-piedmontaise"}