{"id":6430,"slug":"potage-hollandaise-soup","title":"Potage Hollandaise. (Soup).","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["velouté of chicken","cream","yolks of eggs","brunoise garnishing"],"ingredients_norm":["veloute of chicken","cream","egg yolk","brunoise garnishing"],"steps":["Bind a velouté of chicken with cream and yolks of eggs.","Serve with brunoise garnishing."],"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:w134:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"1aff4e28a082cf929b326da076e0807e752eed7da07debd9ae8859c534558a3c","created_at":"2026-08-02T16:52:07Z","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-hollandaise-soup"}