{"id":5696,"slug":"potage-bourgeoisie","title":"Potage bourgeoisie.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a fresh brisket of beef","two marrow bones","a handful of salt","cold water","a small piece of Savoy cabbage","one carrot","one onion","one piece of celery","a dozen stalks of leek","a bouquet garni","a spoonful of whole black peppers","salt and pepper","some chopped chervil","some bread crusts","butter"],"ingredients_norm":["fresh brisket of beef","marrow bone","salt","cold water","savoy cabbage","carrot","onion","celery","leek","bouquet garni","whole black pepper","salt and pepper","chervil","bread crust","butter"],"steps":["In a kettle put a fresh brisket of beef, two marrow bones, and a handful of salt; and cover with cold water.","Bring to a boil, skim well, add a small piece of Savoy cabbage, one carrot, one onion, one piece of celery, a dozen stalks of leek tied in a bunch, a bouquet garni, and a spoonful of whole black peppers.","Boil slowly for about three hours and a half; then remove the beef; and take out the leeks and carrot and cut them in small round pieces.","Take the fat off of the broth, and strain the broth over the leeks and carrot.","Boil for a few minutes, and season with salt and pepper.","Before serving add some chopped chervil, and some bread crusts cut in half inch 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:w92:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c45a2c9ff8e7d0b4cbbd11ee0727abe0ffc475ff906011e4baac5ed2fafbe6b6","created_at":"2026-08-02T16:46:27Z","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-bourgeoisie"}