{"id":4378,"slug":"consomme-bretonne","title":"Consommé Bretonne","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Celery","Onions","Leeks","Consommé"],"ingredients_norm":["celery","onion","leek","consomme"],"steps":["Make a Julienne of equal parts of celery, onions and leeks.","Serve in consommé."],"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:w7:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"7188d910ace5a71846f89ac809138215c682bec2beaf720ac3d753cc17781236","created_at":"2026-08-02T16:34:53Z","updated_at":"2026-08-02T16:34:53Z","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-bretonne"}