{"id":5138,"slug":"poached-eggs-vanderbilt","title":"Poached eggs, Vanderbilt","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["fresh mushrooms","toast","a poached egg","sauce Madère"],"ingredients_norm":["fresh mushroom","toast","poached egg","sauce madere"],"steps":["Make a purée of fresh mushrooms and spread over toast.","Lay a poached egg on top, and cover with sauce Madère."],"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:w56:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"459745b43568b82eece7164967f404a805f12ba3bfd480391cd463cacfa4e43f","created_at":"2026-08-02T16:42:11Z","updated_at":"2026-08-02T16:42:11Z","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-vanderbilt"}