{"id":5022,"slug":"consomme-croute-au-pot","title":"Consommé croûte au pot","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["carrots","turnips","cabbage","leeks","consommé","French bread"],"ingredients_norm":["carrot","turnip","cabbage","leek","consomme","french bread"],"steps":["Cut carrots, turnips, cabbage and leeks in small thin squares, parboil, and finish cooking in consommé.","Serve with sliced French bread browned in oven."],"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:w48:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"20a296dd3eec9e21d73b1812275f5a616dcfbe1fe912ee884353bba1c5c58857","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-croute-au-pot"}