{"id":5069,"slug":"consomme-diable","title":"Consommé Diablé","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three thin slices of bread","two cups of grated Parmesan or Swiss cheese","the yolks of two eggs","plenty of Cayenne pepper","consommé"],"ingredients_norm":["thin slices of bread","parmesan or swiss cheese","egg yolk","plenty of cayenne pepper","consomme"],"steps":["Cut three thin slices of bread, as for sandwiches, and spread with two cups of grated Parmesan or Swiss cheese, that has been mixed with the yolks of two eggs and plenty of Cayenne pepper.","Bake in a hot oven until brown.","Cut in small squares or circles, and serve on a napkin on a platter.","Serve the consommé very hot."],"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:w52:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"c2523143450904b3f21e591d17b92d90a51204ad316ed6694fa4098d7230c79b","created_at":"2026-08-02T16:41:08Z","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-diable"}