{"id":5257,"slug":"potage-arlequin","title":"Potage Arlequin","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two carrots","two beets","two turnips","a pound of shelled new peas","two quarts of water","salt","about three pounds of cut-up veal bones","a little bouillon, chicken broth or stock","salt and pepper","three ounces of sweet butter","bread cut in small squares and fried in butter"],"ingredients_norm":["carrot","beet","turnip","shelled new pea","water","salt","cut up veal bone","little bouillon chicken broth or stock","salt and pepper","sweet butter","bread cut in small squares and fried in butter"],"steps":["Slice two carrots, two beets, two turnips, and add a pound of shelled new peas.","Put all in a casserole, cover with two quarts of water, season with salt, add about three pounds of cut-up veal bones, bring to a boil, and skim.","Then cover, and cook until soft.","Remove the veal bones, and strain the remainder through a fine sieve.","Then return to casserole, and if too thick add a little bouillon, chicken broth or stock.","Bring to a boil, season with salt and pepper, and stir in three ounces of sweet butter.","Serve with bread cut in small squares and fried in butter."],"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:w64:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e74c870b26d437ff790449601c1f648c8c421168f0e85c4570875948715cb57b","created_at":"2026-08-02T16:42:54Z","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/potage-arlequin"}