{"id":4381,"slug":"bisque-of-crabs","title":"Bisque of crabs","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["2 large raw Pacific crabs","Salt","A bouquet garni","1/4 pound of butter","1 pint of the water used to boil the crab","1 pint of milk","1 quart of cream sauce","1 pint of boiling thick cream","Cayenne pepper","3 ounces of sweet butter","1 cup of crab meat cut in small pieces"],"ingredients_norm":["raw pacific crab","salt","bouquet garni","butter","water used to boil the crab","milk","cream sauce","boiling thick cream","cayenne pepper","sweet butter","crab meat cut in small piece"],"steps":["Put the crabs in a vessel with cold water, season with salt and a bouquet garni, and boil for one-half hour.","Then crack the shells and remove the meat. Use the meat for salad, an entrée dish, or to garnish the soup.","Put the shell in a mortar and smash fine.","In a vessel put one-quarter pound of butter and the broken shell, and simmer.","Then add one pint of the water used to boil the crab, and one pint of milk, and boil for ten minutes.","Then add one quart of cream sauce, boil again, and strain through a fine sieve.","Put back in pot, add one pint of boiling thick cream, salt and Cayenne pepper.","Just before serving add three ounces of sweet butter and one cup of crab meat cut in small pieces."],"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:w8:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"4bd969a5f91ae829958a7915aa010c13af55c21b3336de9affff9c2d6721ff36","created_at":"2026-08-02T16:36:44Z","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/bisque-of-crabs"}