{"id":6341,"slug":"stuffed-eggs-nantua","title":"Stuffed eggs, Nantua","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four hard-boiled eggs","a piece of butter, the size of an egg","a little anchovy paste","a very little salt","pepper","paprika","chopped parsley","pimento"],"ingredients_norm":["hard boiled egg","butter the size of egg","little anchovy paste","little salt","pepper","paprika","parsley","pimento"],"steps":["Cut four hard-boiled eggs in two, lengthwise, and remove the yolks.","Mix a piece of butter, the size of an egg, with a little anchovy paste, a very little salt, pepper, paprika, chopped parsley, and the yolks strained through a coarse sieve.","Dress or fill the eggs through a pastry bag.","Put a slice of pimento on top of each, and serve very cold."],"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:w129:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c470c08f3eb749626cfddad391ec866aee2c171e56c8e979cc695ca82658aeca","created_at":"2026-08-02T16:51:58Z","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-nantua"}