{"id":5372,"slug":"croute-bretonne","title":"Croute Bretonne","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Two pounds of beef shin","Five pounds of beef bones","One gallon of cold water","One spoonful of salt","A bouquet garni","Half of a small head of cabbage or kale","Two turnips","Two carrots","One parsnip","An onion","Salt and pepper","A little grated nutmeg","A little chopped parsley","One-half cup of grated cheese","Some bread","Butter"],"ingredients_norm":["beef shin","beef bone","cold water","salt","bouquet garni","cabbage or kale","turnip","carrot","parsnip","onion","salt and pepper","little grated nutmeg","little chopped parsley","cheese","bread","butter"],"steps":["Put two pounds of beef shin and five pounds of beef bones in a casserole or soup kettle.","Add one gallon of cold water, bring slowly to a boil, and skim well.","Then add one spoonful of salt, a bouquet garni, half of a small head of cabbage or kale, two turnips, two carrots, one parsnip and an onion.","Boil for three hours; then strain the broth into a soup tureen.","Chop the vegetables very fine, put in salad bowl, season with salt, pepper, and a little grated nutmeg, and add a little chopped parsley and one-half cup of grated cheese.","Cut some bread in round pieces the size of a silver half dollar, and toast on one side.","Put the purée of vegetables on the toasted side of the croutons, place on a buttered pan and bake in the oven until brown.","Serve on a napkin with the broth."],"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:w71:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"54c43ca003ce60d370b3905bc268ce7a1099a4aa7181c8d029cafffc73cc8006","created_at":"2026-08-02T16:42:55Z","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/croute-bretonne"}