{"id":5890,"slug":"potage-navarraise","title":"Potage Navarraise","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Two ounces of butter","A spoonful of flour","One quart of consommé","One pint of tomato sauce, or tomato purée","Salt","Pepper","One-half pound of vermicelli","Salted water","Grated cheese"],"ingredients_norm":["butter","flour","consomme","tomato sauce or tomato puree","salt","pepper","vermicelli","salted water","cheese"],"steps":["Heat two ounces of butter in a casserole, add a spoonful of flour, and cook until golden yellow.","Then add one quart of consommé and one pint of tomato sauce, or tomato purée; season with salt and pepper, boil for ten minutes, and strain.","Boil one-half pound of vermicelli in salted water until soft, and add to the soup.","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:w104:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"115702d1ebcfc9524df38ef32342af54f1a094372861b2fe7f3b7046dac0a978","created_at":"2026-08-02T16:47:33Z","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-navarraise"}