{"id":5538,"slug":"consomme-vanderbilt","title":"Consommé Vanderbilt.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["boiled breast of chicken","boiled smoked beef tongue","French canned mushrooms","truffles","fresh or canned peas","hot, well-seasoned consommé"],"ingredients_norm":["boiled breast of chicken","boiled smoked beef tongue","french canned mushroom","truffle","fresh or canned pea","hot well seasoned consomme"],"steps":["Cut the boiled breast of chicken, boiled smoked beef tongue, French canned mushrooms, and truffles in Julienne style.","Combine equal parts of these with one part of fresh or canned peas.","Serve in hot, 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:w82:18","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"19ae0acb41b9f7d6a80142cd1de2a6b483030a6ca1c724374e084ff2a168a615","created_at":"2026-08-02T16:45:30Z","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-vanderbilt"}