{"id":4571,"slug":"consomme-colbert","title":"Consommé Colbert.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["equal parts of carrots","turnips","peas","string beans","cauliflower","flageolet beans","hot consommé","poached eggs","a little chopped chervil"],"ingredients_norm":["equal parts of carrot","turnip","pea","string bean","cauliflower","flageolet bean","hot consomme","poached egg","little chopped chervil"],"steps":["Cut the carrots and turnips in small squares.","Boil the cauliflower and cut off the small flowers.","Then put all in hot consommé, with one poached egg to each person.","Add a little chopped chervil before serving."],"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:w20:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ab3798d1ef9386a766d2105a443b1b1634627611e9176dfc04387a06a8a86d3c","created_at":"2026-08-02T16:37:08Z","updated_at":"2026-08-02T16:37:08Z","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-colbert"}