{"id":5116,"slug":"consomme-quenelles-doria","title":"Consommé, quenelles Doria","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["cream puff paste","swimming lard","hot consommé"],"ingredients_norm":["cream puff paste","swimming lard","hot consomme"],"steps":["Make a cream puff paste.","When cold, form into small balls the size of a pea, and fry in swimming lard.","Serve on a napkin 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:w55:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.8,"content_hash":"122289e38d39e05f1ae0384e350e728c175f3795ec5a15eebe959bf51197fc83","created_at":"2026-08-02T16:41:09Z","updated_at":"2026-08-02T16:41:09Z","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-quenelles-doria"}