{"id":5701,"slug":"potage-colbert","title":"Potage Colbert.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two heads of chicory salad","three ounces of butter","one and one-half ounces of flour","three pints of veal or beef broth","one bouquet garni","salt","Cayenne pepper","yolks of two eggs","one cup of cream","lightly-poached eggs"],"ingredients_norm":["chicory salad","butter","and half ounces of flour","veal or beef broth","bouquet garni","salt","cayenne pepper","egg yolk","cream","poached egg"],"steps":["Wash and dry two heads of chicory salad, slice fine, and fry in a casserole in three ounces of butter.","Then add one and one-half ounces of flour, three pints of veal or beef broth, and one bouquet garni; and boil for an hour.","Remove the bouquet, and strain the rest through a fine sieve.","Put back in the vessel, season to taste with salt and Cayenne pepper, and when nearly boiling add the yolks of two eggs beaten with one cup of cream.","Before serving add one lightly-poached egg to each person."],"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:w92:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"6ab84e864a93a71cc059dd12adbf320d2da75f9b66c9cc5aeb23561d1ca853c7","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-colbert"}