{"id":5033,"slug":"consomme-vivieurs","title":"Consommé Vivieurs.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["beets","leeks","celery","salt water","consommé","boiled chicken breast","raw beet"],"ingredients_norm":["beet","leek","celery","salt water","consomme","boiled chicken breast","raw beet"],"steps":["Make a Julienne of beets, leeks and celery, in equal parts, parboil in salt water, and finish cooking in consommé.","Then add the breast of a boiled chicken also cut Julienne.","Chop a raw beet, press out the juice and add to the consommé. This will give it a nice reddish color.","Serve croûtons diablé 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:w49:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"caf5e13133dd89eb12a0052b2e02a64cd4bcda7d124bc2c4629caa0dab741acb","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-vivieurs"}