{"id":4823,"slug":"poached-eggs-talleyrand","title":"Poached eggs, Talleyrand","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four round pieces of toast","foie gras","poached eggs","sauce Périgueux"],"ingredients_norm":["round pieces of toast","foie gra","poached egg","sauce perigueux"],"steps":["On four round pieces of toast spread some foie gras.","Lay a poached egg on top of each piece.","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:w37:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"06faf83c50195ab07caab67a5acb2ca1b46cbc342ae2cdcfebafb8068ba14898","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-talleyrand"}