{"id":5311,"slug":"consomme-allemande","title":"Consommé Allemande.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three-quarters of a cupful of sifted flour","one-quarter of a cupful of milk","two whole eggs","a little salt","three pints of boiling consommé"],"ingredients_norm":["quarters of cupful of sifted flour","cupful of milk","whole egg","little salt","boiling consomme"],"steps":["Mix in a bowl three-quarters of a cupful of sifted flour, one-quarter of a cupful of milk, two whole eggs, and a little salt.","Let it run through a colander into three pints of boiling consommé, and boil for five minutes.","For Consommé Xavier: Same as Consommé Allemande, with the addition of a little chopped chervil just before serving."],"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:w67:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.97,"content_hash":"f9a27ab41f57f26713f115358690ebb7d4ae0f2e71ecd4c466c38c1d6743b7e8","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/consomme-allemande"}