{"id":5847,"slug":"shirred-eggs-imperial","title":"Shirred eggs, Imperial","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["fresh goose liver","salt and pepper","butter","eggs"],"ingredients_norm":["fresh goose liver","salt and pepper","butter","egg"],"steps":["Cut fresh goose liver in small pieces, and fry in pan seasoned with salt and pepper.","Place the liver in a buttered shirred egg dish.","Break eggs on top, season with salt and pepper, and cook until the eggs are done."],"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:w101:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"bd78f26ffa0b7ecd029fbc48dd9a42fa5cc4ae13dcc2fb52ed53cb59fbd85cc7","created_at":"2026-08-02T16:46:31Z","updated_at":"2026-08-02T16:46:31Z","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-imperial"}