{"id":5145,"slug":"consomme-aux-pluches-2","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:w57:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c69b47b6e346213b4c75834943ba0b344e43b6cf0200036f9b5c170892f3ad10","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-aux-pluches-2"}