{"id":5013,"slug":"consomme-chiffonnade","title":"Consommé chiffonnade","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["lettuce","sorrel","water","two quarts of consommé","chopped parsley","chervil"],"ingredients_norm":["lettuce","sorrel","water","consomme","parsley","chervil"],"steps":["Cut equal parts of lettuce and sorrel in Julienne style, put in casserole, cover with water, bring to a boil, then drain off water and allow to become cool.","Put back in casserole, add two quarts of consommé, and boil very slowly for about thirty minutes.","Before serving add a little chopped parsley and chervil."],"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:w48:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"41067bb63916883d175477ed792d987b0848807814c157426907b797bc83a9d1","created_at":"2026-08-02T16:41:07Z","updated_at":"2026-08-02T16:41:07Z","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-chiffonnade"}