{"id":5205,"slug":"shirred-eggs-monaco","title":"Shirred eggs, Monaco","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six chopped shallots","one ounce of butter","six sliced fresh mushrooms","one peeled and sliced tomato","salt and pepper","butter","eggs"],"ingredients_norm":["shallot","butter","fresh mushroom","and sliced tomato","salt and pepper","egg"],"steps":["Put six chopped shallots in a casserole with one ounce of butter, heat slightly.","Then add six sliced fresh mushrooms and one peeled and sliced tomato; season with salt and pepper, and simmer for ten minutes.","Butter four individual shirred egg dishes, pour in the above preparation.","Break two eggs in each, season with salt and pepper, 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:w60:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"437645fe2f729ca52a61d18fb7bab69c52ac53667c96af60022bacba5b9cf425","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-monaco"}