{"id":6520,"slug":"consomme-fleury","title":"Consommé Fleury","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["consommé","sliced sorrel boiled in water for a second","boiled rice","small asparagus tips","peas"],"ingredients_norm":["consomme","sorrel boiled in water for second","boiled rice","asparagus tip","pea"],"steps":["Sliced sorrel boiled in water for a second, boiled rice, small asparagus tips and peas, in equal parts.","Serve in 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:w138:18","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.85,"content_hash":"4fcebc9f951293e8acef9f4f6a173015ea0857e1e6968494f13c40aea864d2e9","created_at":"2026-08-02T16:52:24Z","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-fleury"}