{"id":4942,"slug":"consomme-soubise","title":"Consommé Soubise","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one cup of purée of onions","one pint of cold chicken broth","three whole eggs and the yolks of three eggs","salt","pepper","a little grated nutmeg"],"ingredients_norm":["puree of onion","cold chicken broth","whole eggs and the yolks of egg","salt","pepper","little grated nutmeg"],"steps":["Mix one cup of purée of onions, one pint of cold chicken broth, three whole eggs and the yolks of three eggs; season with salt, pepper, and a little grated nutmeg.","Strain through a fine sieve, put in buttered moulds, and cook in bain-marie.","Allow to set, slice, and serve in hot consommé."],"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:w43:21","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"4ea2dce39c7ed2ccb2eb0cb178a63e90dc26271cfdbae496c218f3e4874b98b8","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T17:11:32Z","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-soubise"}