{"id":5102,"slug":"veloutine-aurore","title":"Veloutine aurore","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two pints of velouté of chicken soup","one pint of purée of tomatoes"],"ingredients_norm":["veloute of chicken soup","puree of tomato"],"steps":["Mix two pints of velouté of chicken soup with one pint of purée of tomatoes."],"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:w54:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.99,"content_hash":"4f57f403c5fe0d60080c3640dfbaaca6e5928c1de1fe84d9783b9070e25da55b","created_at":"2026-08-02T16:41:08Z","updated_at":"2026-08-02T16:41:08Z","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/veloutine-aurore"}