{"id":5099,"slug":"consomme-aux-eclairs","title":"Consommé aux éclairs","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["small éclairs about one inch long","white meat of chicken","salt","whipped cream","consommé","Cayenne pepper"],"ingredients_norm":["eclairs about inch long","white meat of chicken","salt","whipped cream","consomme","cayenne pepper"],"steps":["Make some small éclairs about one inch long.","Chop a little white meat of chicken very fine, add some salt and a little whipped cream, and mix well.","Split the éclairs and fill with the prepared chicken meat.","Serve on a napkin.","Have the consommé very hot, with a little Cayenne pepper in it."],"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:w54:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"3f5e26e4f252a27cdb474b16b04f45ac490a0029a77923c0a12c1b603ee26849","created_at":"2026-08-02T16:41:08Z","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-aux-eclairs"}