{"id":4970,"slug":"consomme-a-la-russe","title":"Consommé à la Russe","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["consommé brunoise","a spoonful of boiled barley","a few squares of boiled smoked beef tongue"],"ingredients_norm":["consomme brunoise","boiled barley","few squares of boiled smoked beef tongue"],"steps":["To consommé brunoise add a spoonful of boiled barley and a few squares of boiled smoked beef tongue for each person."],"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:w45:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"22a7b1036a944406cd0ab4f6b530d964c1a58857268bfeeb3ffa1b0620f61696","created_at":"2026-08-02T16:40:36Z","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/consomme-a-la-russe"}