{"id":4356,"slug":"creme-maintenon-soup","title":"Crème Maintenon (soup)","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three parts crème à la Reine soup","one part thick consommé Brunoise"],"ingredients_norm":["parts creme la reine soup","part thick consomme brunoise"],"steps":["Three parts crème à la Reine soup, and one part thick consommé Brunoise."],"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:w6:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"25feee233a60cbfffd6bf8324107aaa27ea6774c63e85dea1ed2ab47a76e603c","created_at":"2026-08-02T16:34:53Z","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/creme-maintenon-soup"}