{"id":5156,"slug":"consomme-profiteroles","title":"Consommé, profiteroles.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a cupful of cream puff paste","two spoonfuls of grated cheese","hot consommé"],"ingredients_norm":["cupful of cream puff paste","cheese","hot consomme"],"steps":["Make a cupful of cream puff paste, add two spoonfuls of grated cheese, put in pastry bag with round tube, and dress on pan.","Make very small, about the size of a pea.","Put in oven and bake.","Serve separate with hot 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:w57:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"fafb64edd23edd6fc626ac8f65d977af15872a913298228fac1e30c53e93283b","created_at":"2026-08-02T16:42:54Z","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-profiteroles"}