{"id":5690,"slug":"consomme-chatelaine-2","title":"Consommé Châtelaine.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["small chicken dumplings","boiled rice","new peas","hot consommé"],"ingredients_norm":["chicken dumpling","boiled rice","new pea","hot consomme"],"steps":["Equal parts of small chicken dumplings, boiled rice and new peas, served 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:w92:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"96643d392938ffcef86c60e189192533dce45da570d02fe78b42e526b3557b8f","created_at":"2026-08-02T16:46:27Z","updated_at":"2026-08-02T16:46:27Z","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-chatelaine-2"}