{"id":5109,"slug":"consomme-sarah-bernhardt","title":"Consommé Sarah Bernhardt","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["consommé tapioca","small lobster dumplings","fresh tarragon","clear consommé"],"ingredients_norm":["consomme tapioca","lobster dumpling","fresh tarragon","clear consomme"],"steps":["Cook a few leaves of fresh tarragon in clear consommé, and strain into the consommé tapioca 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:w54:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.93,"content_hash":"d349727ef4d55c2b452c1df982ab059f66844039613e141e5dacb2ca02deb5b4","created_at":"2026-08-02T16:41:08Z","updated_at":"2026-08-02T16:41:08Z","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-sarah-bernhardt"}