{"id":4261,"slug":"consomme-julienne","title":"Consommé Julienne","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one carrot","one turnip","one leek","a small piece of celery","four leaves of cabbage","one-half of an onion","a spoonful of salt","one-half teaspoonful of sugar","butter","two quarts of consommé","a few peas","some chervil"],"ingredients_norm":["carrot","turnip","leek","celery","leaves of cabbage","onion","salt","sugar","butter","consomme","few pea","chervil"],"steps":["Cut \"Julienne\" style one carrot, one turnip, one leek, a small piece of celery, four leaves of cabbage, and one-half of an onion.","Season with a spoonful of salt, and one-half teaspoonful of sugar. Mix well.","Put in a well-buttered casserole, cover with buttered paper and the casserole cover, put in oven moderately hot, and allow to simmer slowly.","Turn occasionally, using a fork to avoid breaking the vegetables.","They should simmer without adding liquid, but should they be too dry, a half cup of consommé may be added.","Cook until soft, and drain on a sieve so all the juice will run off.","Combine with two quarts of consommé, and before serving add a few peas and some chervil."],"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:w1:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ed2e2a50e60520b722afcce3fc6740dcdaa4468a705e6e06839b0f8032e5a4b0","created_at":"2026-08-02T16:34:18Z","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-julienne"}