{"id":5475,"slug":"consomme-trianon","title":"Consommé Trianon","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["consommé royal","six slices of truffle cut in triangle shape"],"ingredients_norm":["consomme royal","truffle cut in triangle shape"],"steps":["To each portion of consommé royal add six slices of truffle cut in triangle shape."],"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:w79:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.97,"content_hash":"06d2ef05f5c1841d8041833b65222c18aae0b01beae5bc88a2b33d59c9ad5065","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-trianon"}