{"id":5734,"slug":"potage-maintenon","title":"Potage Maintenon.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a soup hen","two pounds of veal bones","one gallon of water","a spoonful of salt","one onion","one carrot","one stalk of celery","one-half stalk of leek","a bouquet garni","four ounces of butter","one-half cup of rice","two and one-half ounces of flour","salt","a little Cayenne pepper","the yolks of four eggs","a cup of cream","a very little grated nutmeg"],"ingredients_norm":["soup hen","veal bone","water","salt","onion","carrot","celery","leek","bouquet garni","butter","rice","and half ounces of flour","little cayenne pepper","egg yolk","cream","little grated nutmeg"],"steps":["Put a soup hen and two pounds of veal bones in a pot in one gallon of water, add a spoonful of salt, one onion, one carrot, one stalk of celery, one-half stalk of leek, and a bouquet garni.","Bring to a boil, skim well, and then simmer until the fowl is done.","Then take out the fowl and cut the white meat in small squares. Strain the broth.","Heat in a casserole four ounces of butter, add one-half cup of rice and two and one-half ounces of flour.","When heated through add the broth, stir well, and let it simmer slowly.","When once boiling be careful that the rice does not stick to the bottom and burn. Also be careful when stirring that you do not break the rice.","Taste, season with salt and a little Cayenne pepper; and when the rice is soft thicken the soup with the yolks of four eggs mixed with a cup of cream and a very little grated nutmeg.","Do not let the soup boil after adding the thickening."],"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:w94:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"955d0bc97c6c433b43f75542c605f37890ddee32baf353ad23a6a6e80afa63a3","created_at":"2026-08-02T16:46:28Z","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-maintenon"}