{"id":5542,"slug":"consomme-vanderbilt-2","title":"Consommé Vanderbilt","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Equal parts of boiled breast of chicken, boiled smoked beef tongue, French canned mushrooms and truffles cut in Julienne style","one part of fresh or canned peas"],"ingredients_norm":["equal parts of boiled breast of chicken boiled smoked beef tongue","part of fresh or canned pea"],"steps":["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:w83:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"6c953a2156a19f108dab5d0c327b65ec8d9eadd5813df4a4ac18dcb960435e4d","created_at":"2026-08-02T16:46:27Z","updated_at":"2026-08-02T16:46:27Z","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-2"}