{"id":5237,"slug":"consomme-turbigo","title":"Consommé Turbigo.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one-quarter pound of noodles","a carrot","the breast of a soup hen or chicken","two quarts of hot and well-seasoned consommé"],"ingredients_norm":["noodle","carrot","breast of soup hen or chicken","hot and well seasoned consomme"],"steps":["Boil one-quarter pound of noodles in salt water.","Boil a carrot, cut in the form of matches, in salt water until soft.","Cut the breast of a soup hen or chicken in Julienne shape.","Add all to two quarts of hot and well-seasoned 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:w62:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"108ad342772145b2f5162374f4afd7d3dcb25df71561363ff07320b24e4128f2","created_at":"2026-08-02T16:42:54Z","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-turbigo"}