{"id":4825,"slug":"potage-saxe","title":"Potage Saxe","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two quarts of boiling consommé","the bread crumbs made from a small loaf of bread","two beaten eggs","some chopped chervil"],"ingredients_norm":["boiling consomme","bread crumbs made from small loaf of bread","egg","chervil"],"steps":["To two quarts of boiling consommé add the bread crumbs made from a small loaf of bread, two beaten eggs, and some chopped chervil.","Stir well, boil and serve."],"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:w37:18","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"faf2944bf1115e15861c1b232ad2bf02fbbce99302cf65366a6dc59993d130cb","created_at":"2026-08-02T16:40:36Z","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-saxe"}