{"id":5486,"slug":"consomme-sicilienne","title":"Consommé Sicilienne","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a noodle paste","salt","water","hot consommé","grated Parmesan cheese"],"ingredients_norm":["noodle paste","salt","water","hot consomme","parmesan cheese"],"steps":["Roll out very thin a noodle paste, and cut in lozenge shapes about one inch long.","Boil in salt water for about ten minutes, cool off in fresh cold water, and serve in hot consommé.","Serve grated Parmesan cheese separate."],"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:w79:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"5df9e128a74f8fc446bbe2ae026bd7481eefd6f0d3700ae8ed4379d178dc137b","created_at":"2026-08-02T16:44:05Z","updated_at":"2026-08-02T16:44:05Z","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-sicilienne"}