{"id":5141,"slug":"consomme-aux-pluches","title":"Consommé aux pluches","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a head of lettuce","two leaves of tarragon","two quarts of consommé","some chervil"],"ingredients_norm":["lettuce","leaves of tarragon","consomme","chervil"],"steps":["Slice a head of lettuce and two leaves of tarragon very fine.","Boil in two quarts of consommé for thirty minutes.","Add some chervil 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:w56:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"298381da31ef79ba0e6298372a6d9ce6c72d580fb9e0cfd524b22f88021e9999","created_at":"2026-08-02T16:42:11Z","updated_at":"2026-08-02T16:42:11Z","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-pluches"}