{"id":4254,"slug":"potage-normande","title":"Potage Normande","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["velouté","carrots","turnips"],"ingredients_norm":["veloute","carrot","turnip"],"steps":["Velouté with Julienne of carrots and turnips."],"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:w1:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.5,"content_hash":"ae62e4a9ee1ac1c6a0825c27e9e680def5cbf04a983cc2b3722349bf6b29dd05","created_at":"2026-08-02T16:34:18Z","updated_at":"2026-08-02T16:34:18Z","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-normande"}