{"id":5810,"slug":"stuffed-eggs-epicure","title":"Stuffed eggs, Epicure.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six eggs","one spoonful of purée de foie gras","the chopped breast of a boiled chicken","salt","pepper","two ounces of sweet butter","lettuce leaves"],"ingredients_norm":["egg","puree de foie gra","breast of boiled chicken","salt","pepper","sweet butter","lettuce leaf"],"steps":["Boil six eggs until hard, remove the shells, and cut in two lengthwise.","Mix the yolks with one spoonful of purée de foie gras, and the chopped breast of a boiled chicken.","Season with salt and pepper, pass through a fine sieve, put in bowl, add two ounces of sweet butter, mix well, and fill the eggs.","Serve on lettuce leaves."],"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:w99:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"6e663c6ecadc5d17a402e64347c3eda4d12a164a37fa60124ed4e9101b8e661f","created_at":"2026-08-02T16:46:31Z","updated_at":"2026-08-02T17:11:32Z","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/stuffed-eggs-epicure"}