{"id":5338,"slug":"consomme-magador","title":"Consommé Magador","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["1 stalk of celery","Salted water","3 pints of consommé","Chopped chervil"],"ingredients_norm":["celery","salted water","consomme","chervil"],"steps":["Wash a stalk of celery and cut in small dices, boil in salted water until soft.","Add to three pints of boiling consommé.","Season well, and serve with chopped 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:w69:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"27e74294b575a71e41122d6269a0b025efbba9a3023dc51c4cbf391864e6b31b","created_at":"2026-08-02T16:42:55Z","updated_at":"2026-08-02T16:42:55Z","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-magador"}