{"id":6028,"slug":"consomme-diane","title":"Consommé Diane","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["any game bird, such as grouse, partridge, quail, pheasant or guinea hen","soup stock","chopped beef","some dry sherry wine","a little Cayenne pepper"],"ingredients_norm":["any game bird such as grouse partridge quail pheasant or guinea hen","soup stock","beef","dry sherry wine","little cayenne pepper"],"steps":["Take any game bird, such as grouse, partridge, quail, pheasant or guinea hen, and roast just enough to give a color.","Then put in soup stock and boil until soft.","Clarify the broth with chopped beef, and strain.","Cut the breast out of the bird, cut in small squares, and serve in the consommé.","Add some dry sherry wine and a little Cayenne pepper before serving."],"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:w113:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.96,"content_hash":"18c2928521a1f3c7f6446ed9d7652e8ef47488025483319c068b859eb92e4815","created_at":"2026-08-02T16:48:19Z","updated_at":"2026-08-02T16:48:19Z","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-diane"}