{"id":5863,"slug":"consomme-with-red-royal","title":"Consommé with red royal","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["some red coloring","the yolks of four eggs","one pint of warm consommé"],"ingredients_norm":["red coloring","egg yolk","warm consomme"],"steps":["Obtain some red coloring from a fancy grocer.","Mix the yolks of four eggs with one pint of warm consommé, add some coloring, strain, and cook in bain-marie.","Cut in any shape desired, and serve in hot 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:w102:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"11996ed8a0483b21478d4b51f74357c810def1c9872efcf5832eca23e7f35c99","created_at":"2026-08-02T16:46:31Z","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-with-red-royal"}