{"id":5569,"slug":"consomme-rothschild","title":"Consommé Rothschild.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["breast of boiled fowl","beef tongue","truffles","consommé","chervil"],"ingredients_norm":["breast of boiled fowl","beef tongue","truffle","consomme","chervil"],"steps":["Cut equal parts of breast of boiled fowl, beef tongue and truffles Julienne style.","Add to very hot consommé.","Add a little chervil before serving."],"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:w84:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"332522526546274d827a84e745924fdf4d2126c6dc2d2c6b5b697aa9b54f46c8","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-rothschild"}