{"id":5467,"slug":"consomme-talleyrand","title":"Consommé Talleyrand","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four grated truffles","a glassful of very dry sherry wine","a pinch of Cayenne pepper","three pints of hot consommé tapioca"],"ingredients_norm":["truffle","glassful of very dry sherry wine","cayenne pepper","hot consomme tapioca"],"steps":["Put four grated truffles in a soup tureen, add a glassful of very dry sherry wine, and a pinch of Cayenne pepper, cover, and stand for an hour.","When ready to serve pour three pints of hot consommé tapioca over it."],"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:w78:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e4cbde683ad96341ff7118daffd880acfe0d48ecb24d89c95a4e72779c7107c2","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-talleyrand"}