{"id":5905,"slug":"potage-schorestene","title":"Potage Schorestène","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one pound of sirloin, or top sirloin, of beef","three quarts of consommé"],"ingredients_norm":["sirloin or top sirloin of beef","consomme"],"steps":["Chop fine, one pound of sirloin, or top sirloin, of beef.","Put in a casserole with three quarts of consommé and boil slowly for one hour.","Then strain through a coarse sieve. The meat must be all forced through the sieve, and served in the soup."],"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:w105:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"7dfe2f7b4e3fcd35be1767ae2e3733432d985314d99de940ada329b2320c98b4","created_at":"2026-08-02T16:47:33Z","updated_at":"2026-08-02T16:47:33Z","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-schorestene"}