{"id":4886,"slug":"consomme-aux-quenelles","title":"Consommé aux quenelles","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["chicken force meat","consommé"],"ingredients_norm":["chicken force meat","consomme"],"steps":["Make small chicken dumplings from chicken force meat, boil them in, and serve with, consommé.","These small dumplings are called in French, quenelles."],"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:w41:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"6df07b6274e76d74db995e875bb202e09388c274cbc6fa2f77e9f293b6fa013d","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T16:40:36Z","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-quenelles"}