{"id":5643,"slug":"consomme-montesquieu","title":"Consommé Montesquieu.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["boiled ham","breast of chicken","French mushrooms","small flowers of boiled cauliflower","hot, well-seasoned consommé"],"ingredients_norm":["boiled ham","breast of chicken","french mushroom","flowers of boiled cauliflower","hot well seasoned consomme"],"steps":["Cut equal parts of boiled ham, breast of chicken, and French mushrooms, cut Julienne style.","Also an equal part of the small flowers of boiled cauliflower.","Serve all in hot, 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:w89:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f046e2adc5d0b47a61233d71b033a1a956f4225dba283539d8b2e4080ef37579","created_at":"2026-08-02T16:46:27Z","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-montesquieu"}