{"id":6117,"slug":"giblet-soup-a-l-anglaise","title":"Giblet soup à l'Anglaise","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Turkey or chicken gizzards","A carrot","A turnip","Piece of celery","Piece of leek","One-third pound of barley","Large spoonful of flour","Four ounces of butter","Two quarts of stock or bouillon","Salt and pepper","Teaspoonful of Worcestershire sauce","Chopped parsley"],"ingredients_norm":["turkey or chicken gizzard","carrot","turnip","celery","leek","third pound of barley","flour","butter","stock or bouillon","salt and pepper","worcestershire sauce","parsley"],"steps":["Cut turkey or chicken gizzards in small dices.","Also a carrot, turnip, piece of celery and a piece of leek.","Add one-third pound of barley, large spoonful of flour and four ounces of butter.","Simmer all together, add two quarts of stock or bouillon, season with salt, pepper and teaspoonful of Worcestershire sauce and cook for one hour.","Serve with a sprinkle of chopped parsley."],"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:w117:28","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"1673534682f7e301897ecd707a87f515693dc5d64374fce1ba246fe1d1e08eab","created_at":"2026-08-02T16:49:05Z","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/giblet-soup-a-l-anglaise"}