{"id":5612,"slug":"consomme-fermiere","title":"Consommé fermière.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Two ounces of butter","Equal parts of carrots, turnips, and cabbage","One and one-half quarts of consommé","Chopped parsley","Bread crusts","Butter"],"ingredients_norm":["butter","equal parts of carrots turnips and cabbage","and half quarts of consomme","parsley","bread crust"],"steps":["Put two ounces of butter in a casserole; add equal parts of carrots, turnips, and cabbage cut in thin round slices the size of a silver quarter.","Simmer until done, then drain off the butter, add one and one-half quarts of consommé, and boil for fifteen minutes.","Serve with chopped parsley on top, and with bread crusts fried in butter separate."],"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:w87:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"46c57aba145adcd2414a2a5f5bdaee3f171182667ad5e358d51cc51d13ee6727","created_at":"2026-08-02T16:46:27Z","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-fermiere"}