{"id":5553,"slug":"consomme-alexandria","title":"Consommé Alexandria","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one cupful of boiled white meat of chicken, cut in small dices","three pints of consommé brunoise"],"ingredients_norm":["cupful of boiled white meat of chicken","consomme brunoise"],"steps":["Add one cupful of boiled white meat of chicken, cut in small dices, to three pints of consommé brunoise."],"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:w83:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"3390820fab6647cd5c409926436aa496ef838a21f9c04d7190d81db8b8c853eb","created_at":"2026-08-02T16:46:27Z","updated_at":"2026-08-02T16:46:27Z","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-alexandria"}