{"id":5716,"slug":"potage-montglas","title":"Potage Montglas","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one pint of purée of tomatoes","one quart of Consommé sago","the breast of a boiled fowl","the tip of a smoked beef tongue","one-quarter of a pound of macaroni","grated cheese"],"ingredients_norm":["puree of tomato","consomme sago","breast of boiled fowl","tip of smoked beef tongue","macaroni","cheese"],"steps":["Mix one pint of purée of tomatoes with one quart of Consommé sago.","Add the breast of a boiled fowl cut Julienne style, the tip of a smoked beef tongue cut in small squares, and one-quarter of a pound of macaroni cut in pieces one inch long.","Serve grated cheese separate."],"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:w93:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"62299f0c9bbc930e0aec6f3cc3ba4b6341818ea93185f112d0dff719203c5599","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-montglas"}