{"id":6432,"slug":"consomme-brunoise","title":"Consommé brunoise.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one carrot","one turnip","one leek","a stalk of celery","a little white cabbage","salt water","butter","a pinch of sugar","stock (optional)"],"ingredients_norm":["carrot","turnip","leek","celery","little white cabbage","salt water","butter","sugar","stock"],"steps":["Cut in very small dice, (nearly fine chopped), one carrot, one turnip, one leek, a stalk of celery and a little white cabbage.","Parboil in salt water.","Drain off the water.","Put in well-buttered casserole, add a pinch of sugar.","Cover with buttered manilla paper and with the casserole cover on top of that, and put in the oven to braise.","If too dry a half cup of stock may be added.","Cook until vegetables are soft.","Use for potage garnishing, Consommé brunoise, and other dishes. For soups use one heaping spoonful of brunoise to each plate."],"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:w134:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"72e865d983eaff802b616b4fb90f93b5f6d92fd97d89915de41dda73902de6a2","created_at":"2026-08-02T16:52:07Z","updated_at":"2026-08-02T16:52:07Z","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-brunoise"}