{"id":5296,"slug":"consomme-valencienne","title":"Consommé Valencienne","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["One-half pound of rice","Salted water","One quart of hot and well-seasoned consommé","Small leaves of chervil","Grated Swiss cheese"],"ingredients_norm":["rice","salted water","hot and well seasoned consomme","leaves of chervil","swiss cheese"],"steps":["Boil one-half pound of rice in salted water, cool.","Serve in one quart of hot and well-seasoned consommé.","Before serving add some small leaves of chervil, which should be specially selected.","Grated Swiss cheese should be served 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:w66:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"2b945a1f6ada647a520389106e8cb3f736db73037e2758d5754964fd1b0f8be3","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-valencienne"}