{"id":5347,"slug":"consomme-bohemienne","title":"Consommé Bohémienne","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three thin pancakes","breast of a boiled fowl","a raw peeled tomato","a cup of fresh peas","three pints of consommé"],"ingredients_norm":["thin pancake","breast of boiled fowl","raw peeled tomato","fresh pea","consomme"],"steps":["Make three thin pancakes, and when cold cut in Julienne shape.","Cut the breast of a boiled fowl also in Julienne shape.","Chop a raw peeled tomato; and add all the above with a cup of fresh peas, to three pints of boiling consommé, and serve."],"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:w70:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"24c12e1ff70c8f8aaadc7d32211bfde01f23643bb0d4bb0b95c49af08136b082","created_at":"2026-08-02T16:42:55Z","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-bohemienne"}