{"id":4897,"slug":"consomme-daumont","title":"Consommé Daumont","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["chicken force meat","truffles chopped fine","consommé","two turnips","salt water","one-half cup of boiled rice","croutons soufflés prepared with grated cheese"],"ingredients_norm":["chicken force meat","truffles chopped fine","consomme","turnip","salt water","boiled rice","croutons souffles prepared with grated cheese"],"steps":["To some chicken force meat add some truffles chopped fine, mix well and form into small dumplings.","Cook the dumplings in consommé.","Cut two turnips in small squares and boil in salt water.","When done add to the consommé, with one-half cup of boiled rice, and croutons soufflés prepared with grated cheese."],"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:w41:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"78f047d57b9211889cceaf3a254a1d016e099903ad887ed9f2bd81c09455e15d","created_at":"2026-08-02T16:40:36Z","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-daumont"}