{"id":5168,"slug":"consomme-venitienne","title":"Consommé Venitienne","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one and one-half spoonfuls of flour","three whole eggs","a little salt","a quart of boiling consommé"],"ingredients_norm":["and half spoonfuls of flour","whole egg","little salt","boiling consomme"],"steps":["In a bowl mix one and one-half spoonfuls of flour with three whole eggs and a little salt.","Let this run through a colander into a quart of boiling consommé.","Continue boiling for two minutes."],"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:w58:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f604cfc636a8ec7a23605d295d2be40e59b57eb8caf6b75bcbbf4b8112cd60af","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-venitienne"}