{"id":5272,"slug":"consomme-andalouse","title":"Consommé Andalouse","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Consommé vermicelli","One peeled raw tomato"],"ingredients_norm":["consomme vermicelli","raw tomato"],"steps":["To consommé vermicelli, add just before serving, one peeled raw tomato cut in very small squares."],"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:w65:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"a54f0ecca6291794eeabfa510ba3c4ba4738ea73a8b85f4b687abb4cd785b6d5","created_at":"2026-08-02T16:42:54Z","updated_at":"2026-08-02T16:42:54Z","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-andalouse"}