{"id":5524,"slug":"consomme-inauguration","title":"Consommé Inauguration.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Julienne","small chicken dumplings","Italian paste","hot consommé"],"ingredients_norm":["julienne","chicken dumpling","italian paste","hot consomme"],"steps":["Combine equal parts of Julienne, small chicken dumplings, and Italian paste.","Serve in hot 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:w82:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"93662d071096137e008efe51c8741c81ac48ca0d09f272d547a7d0e7003b542b","created_at":"2026-08-02T16:45:30Z","updated_at":"2026-08-02T16:45:30Z","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-inauguration"}