{"id":4592,"slug":"omelette-suzanne","title":"Omelette Suzanne","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six macaroons","a little whipped cream","six lady fingers","powdered cocoa","powdered sugar","sugar","some Bar le Duc jelly","a pony of Chartreuse","a pony of fine champagne"],"ingredients_norm":["macaroon","little whipped cream","lady finger","powdered cocoa","powdered sugar","sugar","bar le duc jelly","pony of chartreuse","pony of fine champagne"],"steps":["Cut six macaroons in four and mix with a little whipped cream.","Cut six lady fingers in two and sprinkle with powdered cocoa and powdered sugar.","Melt some Bar le Duc jelly.","Make an omelet in the usual manner, powder with plenty of sugar, and burn bands across the top with a hot iron.","At one end of the omelet place the lady fingers, at the other end the macaroons, and pour some of the Bar le Duc jelly on each side.","Pour a pony of Chartreuse over the omelet, then a pony of fine champagne, and light it."],"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:w22:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"712da1dbb49ba7a75f3cfdf10d8be0185d0316fc7f38efd664259d73442f7d33","created_at":"2026-08-02T16:37:21Z","updated_at":"2026-08-02T16:37:21Z","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/omelette-suzanne"}