{"id":4323,"slug":"potage-venitienne","title":"Potage Venitienne","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two spoonfuls of farina","two whole eggs","a half cup of milk","one quart of consommé"],"ingredients_norm":["farina","whole egg","milk","consomme"],"steps":["Beat two spoonfuls of farina, two whole eggs and a half cup of milk together.","Stir into one quart of boiling consommé.","Cook for twelve minutes."],"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:w5:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"89f8ef3c79277c001ceb5d203d227bc7c9eb78a95c09bafbc108c197b11ba5b3","created_at":"2026-08-02T16:34:53Z","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-venitienne"}