{"id":5342,"slug":"chicken-soup-bresilienne","title":"Chicken soup, Brésilienne","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["1 pint consommé tapioca","1 pint thick consommé brunoise","Breast of a fowl, cut in small squares"],"ingredients_norm":["consomme tapioca","thick consomme brunoise","breast of fowl"],"steps":["Mix the consommé tapioca, consommé brunoise, and breast of fowl.","Bring to a boil, and serve."],"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:w69:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"89954f1bdeb3b24633ab88ec7fb005d2352f300973322177afeac1c9b67bd192","created_at":"2026-08-02T16:42:55Z","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/chicken-soup-bresilienne"}