{"id":4733,"slug":"potage-coquelin","title":"Potage Coquelin.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Purée of pea soup","Chicken","Leeks","Broth"],"ingredients_norm":["puree of pea soup","chicken","leek","broth"],"steps":["Garnish purée of pea soup with chicken and leeks cut Julienne style, and boiled in broth."],"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:w31:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.8,"content_hash":"b3d57ac481ead5fd2064a4abe5979009dbc9ae29317cb2228b4719e2d909cc42","created_at":"2026-08-02T16:38:32Z","updated_at":"2026-08-02T16:38:32Z","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-coquelin"}