{"id":5300,"slug":"consomme-valencienne-2","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:w67:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"52f191901ea802d9ca8717a520ae7c8a8a1e9b5aec07fbf349ddd6ac8c7184ac","created_at":"2026-08-02T16:42:55Z","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-2"}