{"id":5803,"slug":"consomme-napier","title":"Consommé Napier.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["boiling consommé","a marrow bone"],"ingredients_norm":["boiling consomme","marrow bone"],"steps":["Add to boiling consommé a marrow bone cut as thin as your butcher can cut it with a saw.","Serve at once."],"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:w98:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"a9a9545cbd32ac41e18344e9232b7832e5b1399fff83708e1256f22a7684f635","created_at":"2026-08-02T16:46:28Z","updated_at":"2026-08-02T16:46:28Z","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-napier"}