{"id":4342,"slug":"consomme-de-la-mariee","title":"Consommé de la mariée","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one quart of consommé","yolks of four eggs","a little Cayenne pepper"],"ingredients_norm":["consomme","egg yolk","little cayenne pepper"],"steps":["Boil one quart of consommé.","Put the yolks of four eggs in a soup tureen and stir well.","Add the consommé slowly.","Season with a little Cayenne pepper."],"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:w5:20","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"7e0206e1f63eb7a5d2494d1e94e4442a46d7cf2c6a87a77435e98bd055266f22","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-de-la-mariee"}