{"id":5856,"slug":"consomme-chartreuse","title":"Consommé Chartreuse","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["One cup of chestnuts","salted water","four whole eggs","one pint of lukewarm consommé","salt and pepper"],"ingredients_norm":["chestnut","salted water","whole egg","lukewarm consomme","salt and pepper"],"steps":["Boil one cup of chestnuts in salted water until tender.","Then drain off the water, and pass the chestnuts through a fine sieve.","When the chestnuts are cold put in a bowl, add four whole eggs, and one pint of lukewarm consommé; season with salt and pepper; mix well.","Put in buttered timbale moulds, set them in bain-marie, and boil for twenty minutes, when they will set like custard when cold.","Turn out of moulds, and cut in slices one-eighth inch thick.","Serve in hot 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:w102:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"d98a513dc6aaa39bdcb6f3ae5a98d8ec2463a5a68bb19567ad4a712b3a17bbd9","created_at":"2026-08-02T16:46:31Z","updated_at":"2026-08-02T16:46:31Z","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-chartreuse"}