{"id":6557,"slug":"consomme-madrilene","title":"Consommé Madrilène","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a handful of sorrel","consommé","vermicelli","one tomato","grated cheese"],"ingredients_norm":["sorrel","consomme","vermicelli","tomato","cheese"],"steps":["Slice a handful of sorrel.","Cook for five minutes in consommé.","Add vermicelli and one tomato cut in small dices.","Serve grated cheese 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:w141:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"2d2490917463bd520bc938f9e35038c43bb393283c33dc82c1c57bed8460d335","created_at":"2026-08-02T16:52:24Z","updated_at":"2026-08-02T16:52:24Z","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-madrilene"}