{"id":5571,"slug":"consomme-rothschild-2","title":"Consommé Rothschild","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Equal parts of breast of boiled fowl, beef tongue and truffles","very hot consommé","a little chervil"],"ingredients_norm":["equal parts of breast of boiled fowl beef tongue and truffle","hot consomme","little chervil"],"steps":["Cut equal parts of breast of boiled fowl, beef tongue and truffles Julienne style, and 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:w85:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"9099f96ccdd3b0ffb0c80a41391e39c23c9d69f1e75435b109d2e4523d5f28c7","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-2"}