{"id":6374,"slug":"consomme-sevigne","title":"Consommé Sévigné.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["white meat of chicken","smoked beef tongue","consommé","chopped chervil"],"ingredients_norm":["white meat of chicken","smoked beef tongue","consomme","chervil"],"steps":["Cut the white meat of chicken and smoked beef tongue Julienne, (in the shape of matches).","Serve in consommé with a sprinkle of chopped chervil."],"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:w131:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e7fc29eb2556cf531d34abe63c2dcfb381e87f20dfd7eb4dc7855feee59b7281","created_at":"2026-08-02T16:51:58Z","updated_at":"2026-08-02T16:51:58Z","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-sevigne"}