{"id":5931,"slug":"poached-eggs-velour","title":"Poached eggs, Velour","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two English muffins","butter","two slices of broiled ham","two poached eggs","Béarnaise sauce"],"ingredients_norm":["english muffin","butter","broiled ham","poached egg","bearnaise sauce"],"steps":["Split two English muffins.","Toast and butter them.","Lay a slice of broiled ham on top of each.","Place a poached egg on top of the ham.","Cover with Béarnaise 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:w107:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"ab155b8b6af8a4e6db94b9f1315b01441ef198550d1e25b0a24415ac0592ebbe","created_at":"2026-08-02T16:47:44Z","updated_at":"2026-08-02T16:47:44Z","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-velour"}