{"id":4797,"slug":"poached-eggs-st-laurent","title":"Poached eggs, St. Laurent","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four slices of smoked salmon","four pieces of toast","poached eggs","cream sauce"],"ingredients_norm":["smoked salmon","toast","poached egg","cream sauce"],"steps":["Put four slices of smoked salmon on four pieces of toast, and set in oven for a minute, to warm the salmon.","Then lay a poached egg on each piece, and 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:w36:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.99,"content_hash":"354d5b6f1288d40ea9e259f0c983e9cbbba9cb0ee5754c676777be631f75ea7d","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-st-laurent"}