{"id":5211,"slug":"consomme-marchand","title":"Consommé, Marchand","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a truffle","the breast of a boiled fowl","a few slices of smoked beef tongue","one quart of boiling well-seasoned consommé"],"ingredients_norm":["truffle","breast of boiled fowl","few slices of smoked beef tongue","boiling well seasoned consomme"],"steps":["Cut a truffle Julienne style; also the breast of a boiled fowl and a few slices of smoked beef tongue.","Serve in one quart of boiling well-seasoned 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:w61:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"4a5d7c9db643c975085d706ff124bd0367f9806dabd6e4a761ebd363b0bf5a08","created_at":"2026-08-02T16:42:54Z","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-marchand"}