{"id":4385,"slug":"consomme-parfait","title":"Consommé parfait","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["1 pint of lukewarm consommé tapioca","4 raw eggs","Butter"],"ingredients_norm":["lukewarm consomme tapioca","raw egg","butter"],"steps":["To one pint of lukewarm consommé tapioca add four raw beaten eggs.","Put in buttered mould, set in pan in boiling water, and put in moderate oven for ten minutes.","Allow to cool, cut in slices, and serve in 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:w8:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"9c0109483d9cde51ea4d04bdc35f7f9f881e94ecd7d56dc0acfea54b4fd1c752","created_at":"2026-08-02T16:36:44Z","updated_at":"2026-08-02T16:36:44Z","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-parfait"}