{"id":5037,"slug":"consomme-with-royal-and-carrots","title":"Consommé with royal and carrots.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["French carrots","salted water","eggs","salt","pepper","butter","consommé"],"ingredients_norm":["french carrot","salted water","egg","salt","pepper","butter","consomme"],"steps":["Boil one quart of French carrots in salted water.","When done, drain off the water and pass the carrots through a fine sieve.","Take a cup of this carrot purée and mix with two whole eggs and one yolk, season with salt and pepper, and strain again.","Put in a small buttered pudding mould and cook in a bain-marie.","When set, allow to become cool, remove from mould, and cut in any fancy shape desired.","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:w49:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"80a2851bd2b3805935f351951ccc21774d0b974cf8ed685167dfed366c4470ac","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-with-royal-and-carrots"}