{"id":5410,"slug":"consomme-charles-quint","title":"Consommé Charles Quint.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["hot consommé","chicken dumplings","asparagus tips","chervil leaves"],"ingredients_norm":["hot consomme","chicken dumpling","asparagus tip","chervil leaf"],"steps":["Serve in hot consommé equal parts of chicken dumplings and asparagus tips.","Add some picked chervil leaves."],"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:w74:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"17a80ed7ae357e1ef7bb5bad7c88805435fe9275fae66d38baf1a39dd83bca0d","created_at":"2026-08-02T16:44:05Z","updated_at":"2026-08-02T16:44:05Z","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-charles-quint"}