{"id":5048,"slug":"consomme-valentienne","title":"Consommé Valentienne","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["some small dumplings of cream puff paste","salt water","some lettuce","consommé","some Italian paste"],"ingredients_norm":["dumplings of cream puff paste","salt water","lettuce","consomme","italian paste"],"steps":["Make some small dumplings of cream puff paste and boil in salt water for two minutes.","Cook some lettuce, cut Julienne style, in consommé.","Boil some Italian paste.","Serve equal parts of each in boiling 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:w50:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"e727410034f3aecd014377f1fb6b66a0310e92c95240789c28baac3cf1513eed","created_at":"2026-08-02T16:41:07Z","updated_at":"2026-08-02T16:41:07Z","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-valentienne"}