{"id":5223,"slug":"shirred-eggs-argenteuil-2","title":"Shirred eggs, Argenteuil.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one pound of asparagus","two eggs","salt","pepper","butter"],"ingredients_norm":["asparagus","egg","salt","pepper","butter"],"steps":["Cut the tips, about one and one-half inch long, from one pound of asparagus, put in salted water and boil until soft, then drain off the water.","Butter well four shirred egg dishes, and put the asparagus tips in them in equal portions.","Crack two eggs in each dish, season with salt and pepper, put small bits of butter on top, and cook in oven for five minutes."],"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:w62:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"4b11aea39191a60c9c0083f1e1c796d6fc340d29839beb9a63887957e67e4ea3","created_at":"2026-08-02T16:42:54Z","updated_at":"2026-08-02T16:42:54Z","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/shirred-eggs-argenteuil-2"}