{"id":5609,"slug":"potage-parmentier-2","title":"Potage Parmentier.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Four stalks of leek","One onion","Three ounces of butter","Two pounds of raw white potatoes","Two quarts of bouillon or stock","One quart of water","A handful of salt","A bouquet garni","Pepper","Chopped parsley"],"ingredients_norm":["leek","onion","butter","raw white potato","bouillon or stock","water","salt","bouquet garni","pepper","parsley"],"steps":["Cut four stalks of leek and one onion in thin slices.","Put in a casserole with three ounces of butter, cover, and simmer until done.","Then add two pounds of raw white potatoes cut in half inch squares, two quarts of bouillon or stock, and one quart of water, a handful of salt, and a bouquet garni.","Boil slowly until the potatoes are done, remove the bouquet, taste to see if salt is needed, and add a little pepper and chopped parsley."],"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:w87:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c3f4122b062efd3c0494bc1d563634a0f33db411a9d01b891282805e72c09bfa","created_at":"2026-08-02T16:46:27Z","updated_at":"2026-08-02T16:46:27Z","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-parmentier-2"}