{"id":6205,"slug":"bouquet-garni","title":"Bouquet garni.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["A small piece of celery","A small piece of leek","Parsley in branches","A bay leaf","Two cloves","A sprig of thyme","A clove of garlic (optional)"],"ingredients_norm":["celery","leek","parsley in branch","bay leaf","clove","thyme","garlic"],"steps":["Tie in a bundle a small piece of celery, of leek, and of parsley in branches, with a bay leaf, two cloves, a sprig of thyme, and, if desired, a clove of garlic, in the center."],"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:w121:21","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"08d453c2e1e1d53763b2b0453705286d4cff279e2b712f35df363760017c035d","created_at":"2026-08-02T16:50:21Z","updated_at":"2026-08-02T16:50:21Z","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/bouquet-garni"}