{"id":4998,"slug":"consomme-printanier","title":"Consommé printanier","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["all kinds of spring vegetables (carrots, turnips, peas, string beans, small green asparagus tips, small flowers of cauliflower, etc.)","salt water","hot consommé","small leaves of chervil"],"ingredients_norm":["all kinds of spring vegetable","salt water","hot consomme","leaves of chervil"],"steps":["Cut all kinds of spring vegetables in fancy or dice shapes.","Boil in salt water.","Serve in hot consommé.","Just before serving add some small leaves of 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:w47:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.85,"content_hash":"de2536e740b61750432d1a4373e52eb786a2d8c64b8591ffc60953608e62164f","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T16:40:36Z","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-printanier"}