{"id":5714,"slug":"potage-plessy","title":"Potage Plessy","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["ten onions","a quart of water","three ounces of butter","two ounces of flour","two quarts of bouillon","salt and pepper","two ounces of sweet butter","bread crumbs fried in butter"],"ingredients_norm":["onion","water","butter","flour","bouillon","salt and pepper","sweet butter","bread crumbs fried in butter"],"steps":["Slice ten onions very fine, and put in a casserole with a quart of water, bring to a boil, and then drain.","Heat three ounces of butter in a casserole, then add two ounces of flour and two quarts of bouillon, and stir well.","Then add the onions, season with salt and pepper, boil for an hour, and strain through a fine sieve.","Put back in the casserole and add two ounces of sweet butter.","When the butter is melted add bread crumbs fried in butter."],"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:w93:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"73f2b0bc618d6a3d3173c0d0bde42cac4cca71ea2cb60c366705c066a26a4b4b","created_at":"2026-08-02T16:46:28Z","updated_at":"2026-08-02T16:46:28Z","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-plessy"}