{"id":5977,"slug":"consomme-nelson","title":"Consommé Nelson","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three pounds of fish bones","three quarts of water","one sliced onion","one carrot","one piece of leek","one leaf of celery","a little parsley in branches","one bay leaf","one clove","salt","pepper","one pound of raw chopped beef","the whites of six eggs","two cups of boiled rice"],"ingredients_norm":["fish bone","water","onion","carrot","leek","leaf of celery","little parsley in branch","bay leaf","clove","salt","pepper","raw chopped beef","egg white","boiled rice"],"steps":["Put three pounds of fish bones and three quarts of water in a casserole, also one sliced onion, one carrot, one piece of leek, one leaf of celery, a little parsley in branches, one bay leaf, one clove, and season with salt and pepper.","Boil for one-half hour, and clarify as follows:","In a casserole put one pound of raw chopped beef and the whites of six eggs. Mix well.","Add, little by little, the strained fish broth, set on the stove and bring to a boil.","Then put to one side and allow to simmer for fifteen minutes.","Strain through cheese cloth or napkin, add two cups of boiled rice, season well, and serve."],"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:w110:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"9abe6f3e3055f14588b487b1c21db18cd7712fdea0068c59c7878f25f9bc4a57","created_at":"2026-08-02T16:47:53Z","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-nelson"}