{"id":6475,"slug":"consomme-rivoli","title":"Consommé Rivoli","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["consommé","carrots","small chicken dumplings","royal custard"],"ingredients_norm":["consomme","carrot","chicken dumpling","royal custard"],"steps":["Garnish consommé with carrots cut in half moon shape and boiled in consommé, small chicken dumplings and royal custard also cut in half moon shape."],"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:w136:19","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"aabb274e6155f4f4825ee6382f119b6142dfb2b5f42951410289e494ad48ac9f","created_at":"2026-08-02T16:52:07Z","updated_at":"2026-08-02T16:52:07Z","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-rivoli"}