{"id":5896,"slug":"consomme-medina","title":"Consommé Medina","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six chicken livers","bouillon","one-quarter pound of spaghetti","one and one-half quarts of very hot consommé","grated cheese"],"ingredients_norm":["chicken liver","bouillon","spaghetti","and half quarts of very hot consomme","cheese"],"steps":["Boil six chicken livers in bouillon.","When done, cut in Julienne style.","Boil one-quarter pound of spaghetti until soft, cut in pieces one inch long, and add with the chickens' livers, to one and one-half quarts of very hot consommé.","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:w105:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"a0e1d1c738b08c8ed93c11293674ffc1e4c8da9f60b70c37ce1d0166be37dad6","created_at":"2026-08-02T16:47:33Z","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-medina"}