{"id":6295,"slug":"consomme-cialdini","title":"Consommé Cialdini","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["some carrots, turnips and potatoes","consommé","the boiled white meat of chicken","a few boiled or canned peas","some chervil","very thin slices of French bread or rolls"],"ingredients_norm":["carrots turnips and potato","consomme","boiled white meat of chicken","few boiled or canned pea","chervil","thin slices of french bread or roll"],"steps":["Cut some carrots, turnips and potatoes, with a fancy cutting spoon, to the size of à large pea.","Cook each separate in salt water.","When done put in consommé and add the boiled white meat of chicken cut in small squares, a few boiled or canned peas, and some chervil.","Serve separate some very thin slices of French bread or rolls."],"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:w127:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"d802e0aae79daa570c18055eac239380f754d83d0a7782117a0b3503a8cc4c23","created_at":"2026-08-02T16:50:21Z","updated_at":"2026-08-02T17:11:32Z","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-cialdini"}