{"id":4912,"slug":"consomme-sevigne-ii","title":"Consommé Sévigné, II.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Consommé Brunoise","small quenelles (chicken dumplings)","chopped chervil","Cayenne pepper"],"ingredients_norm":["consomme brunoise","quenelle","chervil","cayenne pepper"],"steps":["Combine Consommé Brunoise with small quenelles (chicken dumplings).","Add some chopped chervil and a little Cayenne pepper.","Serve very hot."],"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:w42:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"3c88bab7d52014a81e739a87513a413185759a77a0e580694857fc056d6cdcab","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T16:40:36Z","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-ii"}