{"id":4331,"slug":"consomme-creme-de-volaille","title":"Consommé crème de volaille","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["some very light chicken force meat (quenelle)","butter","hot consommé"],"ingredients_norm":["light chicken force meat","butter","hot consomme"],"steps":["Put some very light chicken force meat (quenelle) in small round buttered timbale moulds.","Cook in bain-marie (double boiler).","When done, slice thin.","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:w5:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"478b83f8dc8e148b83196b2151638153f8154334b1ff6a474a0cc2b1265576cd","created_at":"2026-08-02T16:34:53Z","updated_at":"2026-08-02T16:34:53Z","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-creme-de-volaille"}