{"id":5579,"slug":"consomme-paysanne","title":"Consommé paysanne","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two leaves of white cabbage","one sliced carrot","one sliced turnip","one leek","two leaves of celery","two ounces of butter","one quart of consommé","a little chopped chervil"],"ingredients_norm":["leaves of white cabbage","carrot","turnip","leek","leaves of celery","butter","consomme","little chopped chervil"],"steps":["Cut two leaves of white cabbage in one inch squares, and put in a casserole.","Add one sliced carrot, one sliced turnip, one leek and two leaves of celery, also sliced.","Add two ounces of butter, cover, and simmer in oven until soft. Be careful that it does not burn.","Drain off the butter.","Add one quart of consommé, and boil for ten minutes.","Add a little chopped chervil."],"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:w85:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"283f64a10ef1923de93f020c647b1304015cd3078b8802f537c1432bd43241b8","created_at":"2026-08-02T16:46:27Z","updated_at":"2026-08-02T16:46:27Z","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-paysanne"}