{"id":4534,"slug":"poached-eggs-rothschild","title":"Poached eggs, Rothschild.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a spoonful of purée of game","a poached egg","sauce Périgueux"],"ingredients_norm":["puree of game","poached egg","sauce perigueux"],"steps":["Put a spoonful of purée of game on a plate, a poached egg on top, and cover with sauce Périgueux."],"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:w18:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"0b93f95e5d907f0f3d4f3d2e8d6bbbc37754704f4457dd309b9bb6b976517206","created_at":"2026-08-02T16:37:03Z","updated_at":"2026-08-02T17:11:32Z","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-rothschild"}