{"id":4317,"slug":"consomme-d-artagnan","title":"Consommé d'Artagnan","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["butter","one sliced carrot","one onion","a stalk of celery","a piece of raw ham","a sprig of thyme","one bay leaf","some pepper berries","three calf's feet","one-half glass of white wine","one-half glass of sherry","three quarts of bouillon or stock","whites of six eggs"],"ingredients_norm":["butter","carrot","onion","celery","raw ham","thyme","bay leaf","pepper berry","calf's foot","white wine","sherry","bouillon or stock","egg white"],"steps":["In the bottom of a buttered pan place one sliced carrot, one onion, a stalk of celery, a piece of raw ham, a sprig of thyme, one bay leaf, and some pepper berries.","On top place three calf's feet, and simmer for a few minutes.","Then add one-half glass of white wine and one-half glass of sherry, and three quarts of bouillon or stock.","Clarify with the whites of six eggs, bringing to a boil slowly.","Cook until the feet are soft.","Strain the broth through cheese cloth, cut the calf's feet in small pieces and add to the 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:w4:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ce10b94ff5f37f044de680a2ff329d58bb25b34040070a48017c6c626e6acd75","created_at":"2026-08-02T16:34:53Z","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-d-artagnan"}