{"id":4443,"slug":"potage-talleyrand","title":"Potage Talleyrand","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one quart of consommé tapioca","one grated fresh, or two grated canned truffles","one glass of dry sherry wine","a pinch of Cayenne pepper"],"ingredients_norm":["consomme tapioca","fresh","dry sherry wine","cayenne pepper"],"steps":["Put in soup tureen one quart of consommé tapioca, one grated fresh, or two grated canned truffles, one glass of dry sherry wine, a pinch of Cayenne pepper."],"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:w12:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"2131d1ccb41b908cc93ed4e60a7cf1abe0ff06e07c14ca103b8fc1ca82e8e638","created_at":"2026-08-02T16:37:02Z","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-talleyrand"}