{"id":5982,"slug":"potage-villageois","title":"Potage Villageois","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three ounces of butter","three stalks of leeks cut in Julienne shape","six leaves of Savoy cabbage, cut Julienne","two quarts of stock, bouillon, chicken broth or consommé","salt and pepper","one-half pound of vermicelli"],"ingredients_norm":["butter","leeks cut in julienne shape","leaves of savoy cabbage","stock bouillon chicken broth or consomme","salt and pepper","vermicelli"],"steps":["In a casserole put three ounces of butter and three stalks of leeks cut in Julienne shape.","Simmer for fifteen minutes.","Then add six leaves of Savoy cabbage, cut Julienne, and simmer again for ten minutes.","Then add two quarts of stock, bouillon, chicken broth or consommé, season well with salt and pepper, and boil for forty minutes.","Then add one-half pound of vermicelli and boil for fifteen minutes, or until the vermicelli is done."],"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:w111:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e416af725d76ed39105b220a184450c98f6d61df4298850bc7a76ffba819b279","created_at":"2026-08-02T16:47:53Z","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-villageois"}