{"id":6302,"slug":"consomme-royal","title":"Consommé Royal","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four eggs","one pint of warm (not hot), consommé","butter","hot consommé"],"ingredients_norm":["egg","warm consomme","butter","hot consomme"],"steps":["Beat four eggs and season well.","Add one pint of warm (not hot), consommé.","Put in a buttered mould and set in a pan of hot water.","Cook slowly in a moderate oven.","When the custard is done allow to cool, and cut in any shape desired.","Serve hot consommé, with royal custard as a garnish."],"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:w127:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"490296a97f4da267da20e984fe40f66e12f6f5f5ad8d8d6cdb42f7ff2c6519db","created_at":"2026-08-02T16:50:21Z","updated_at":"2026-08-02T16:50:21Z","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-royal"}