{"id":5010,"slug":"farina-soup-francis-joseph","title":"Farina soup, Francis Joseph","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a pheasant","fresh-prepared consommé","three pints of farina","the yolks of two eggs","one-half cup of cream","a glass of sherry wine","one spoonful of grated cheese","salt","a little cayenne pepper","the juice of a lemon","chopped parsley"],"ingredients_norm":["pheasant","fresh prepared consomme","farina","egg yolk","cream","sherry wine","cheese","salt","little cayenne pepper","juice of lemon","parsley"],"steps":["Roast a pheasant in the oven for five minutes to obtain a slight color, then put in fresh-prepared consommé and boil until soft.","Strain the consommé, bring to a boil, add three pints of farina and boil for fifteen minutes.","Bind with the yolks of two eggs and one-half cup of cream, add a glass of sherry wine, one spoonful of grated cheese; season with salt, a little cayenne pepper and the juice of a lemon.","Cut the breast of the pheasant in thin slices and put in the soup tureen and pour the soup over it; give it a sprinkle of chopped parsley, and serve hot."],"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:w48:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"17c9a6a2a094c090e84d299c24a8d152863d650b070ef59e860c78691ad03fde","created_at":"2026-08-02T16:41:07Z","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/farina-soup-francis-joseph"}