{"id":4659,"slug":"consomme-du-barry-2","title":"Consommé Du Barry","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["1 cauliflower","salt","water","consommé"],"ingredients_norm":["cauliflower","salt","water","consomme"],"steps":["Boil a cauliflower in salt water.","When done cut the tips of the flowers from the stems and add to boiling 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:w26:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e9c29e672cc5a48f70cca091f3968980d2bf44b61d8a1535fd61a4a32adc47df","created_at":"2026-08-02T16:37:49Z","updated_at":"2026-08-02T16:37:49Z","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-du-barry-2"}