{"id":6009,"slug":"consomme-leopold","title":"Consommé Leopold.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one handful of sorrel","a head of lettuce","two quarts of chicken broth","chervil"],"ingredients_norm":["sorrel","lettuce","chicken broth","chervil"],"steps":["Slice very fine one handful of sorrel and a head of lettuce.","Wash well, and boil in two quarts of chicken broth for about thirty minutes.","Serve with 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:w112:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ce7b87b5851fe2f67b0949d7611f38a178b3725552a14909212abd66276eb7bd","created_at":"2026-08-02T16:48:19Z","updated_at":"2026-08-02T16:48:19Z","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-leopold"}