{"id":4523,"slug":"potage-westmoreland","title":"Potage Westmoreland","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["mock turtle soup","thick consommé tapioca","thick consommé brunoise","a glass of dry sherry wine"],"ingredients_norm":["mock turtle soup","thick consomme tapioca","thick consomme brunoise","dry sherry wine"],"steps":["Take equal parts of mock turtle soup, thick consommé tapioca, and thick consommé brunoise.","Before serving add a glass of dry sherry wine."],"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:w17:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"1d2ed0ea7ff72bbe1fe45b6ddf5473704b06f73f3fce890ec5f925afae22e626","created_at":"2026-08-02T16:37:03Z","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-westmoreland"}