{"id":4422,"slug":"potage-windsor","title":"Potage Windsor","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["five pounds of veal bones","one carrot","one onion","a piece of leek","a piece of celery","a bouquet garni","three ounces of butter","one gallon of water","six calf's feet","a little salt","four ounces of butter","four ounces of flour","two quarts of the broth","one carrot boiled and cut in very thin round slices","some small chicken dumplings","a few French peas","one-half cup of sherry wine","Cayenne pepper"],"ingredients_norm":["veal bone","carrot","onion","leek","celery","bouquet garni","butter","water","calf's foot","little salt","flour","broth","carrot boiled and cut in very thin round slice","chicken dumpling","few french pea","sherry wine","cayenne pepper"],"steps":["Put in roasting pan five pounds of veal bones, one carrot and one onion sliced, a piece of leek, a piece of celery, a bouquet garni, and three ounces of butter.","Roast in oven until well browned, then transfer to a pot and add one gallon of water, six calf's feet and a little salt, and boil until the feet are cooked.","Strain the broth.","Allow the feet to cool, remove the meat from the bones, and slice in very thin strips.","Now put four ounces of butter in a vessel, heat, and add four ounces of flour and cook until golden brown.","Then add two quarts of the broth, and boil for thirty minutes.","Strain, add the calf's feet, one carrot boiled and cut in very thin round slices, some small chicken dumplings, a few French peas, and one-half cup of sherry wine.","Season with salt and 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:w11:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"5173ae1f1137a38961ac2eaa79751740c939f85ad7d6edf36fa3627d867a7dcd","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-windsor"}