{"id":5656,"slug":"potage-brunoise-with-rice","title":"Potage brunoise, with rice.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Three pints of consommé brunoise","One-quarter of a pound of boiled rice"],"ingredients_norm":["consomme brunoise","boiled rice"],"steps":["To three pints of consommé brunoise add one-quarter of a pound of boiled rice."],"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:w90:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e3bb8e5ae35acff32f47add997a0957dfc14152502d95719c112698ef8b9f6d6","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-brunoise-with-rice"}