{"id":4836,"slug":"potage-venitienne-2","title":"Potage Venitienne.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["half velouté of chicken soup","half consommé tapioca","a little chopped chives"],"ingredients_norm":["veloute of chicken soup","consomme tapioca","little chopped chive"],"steps":["Half velouté of chicken soup and half consommé tapioca. Add a little chopped chives."],"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:w38:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.8,"content_hash":"baf7b0d200c22f62dc9a31e259209b60e9cc0174b0d994042a21436f0128d46d","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-venitienne-2"}