{"id":5087,"slug":"poached-eggs-st-pierre","title":"Poached eggs, St. Pierre.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four poached eggs","four pieces of anchovy toast","anchovy sauce"],"ingredients_norm":["poached egg","anchovy toast","anchovy sauce"],"steps":["Lay four poached eggs on four pieces of anchovy toast, and cover with anchovy 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:w53:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"3006eead5e7f7f38d8f76663e4a556dc9b7bb84ba3215349efe4f52d15ede096","created_at":"2026-08-02T16:41:08Z","updated_at":"2026-08-02T16:41:08Z","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-pierre"}