{"id":4550,"slug":"canape-julia","title":"Canapé Julia","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["tail of a lobster","one cup of thick cream sauce","salt and Cayenne pepper","yolks of two eggs","four pieces of toast","grated cheese","butter","lemons and parsley"],"ingredients_norm":["tail of lobster","thick cream sauce","salt and cayenne pepper","egg yolk","toast","cheese","butter","lemons and parsley"],"steps":["Chop the tail of a lobster very fine and put in a vessel on the range.","When hot add one cup of thick cream sauce, bring to a boil, and season with salt and Cayenne pepper.","Add the yolks of two eggs, but do not boil, heat just enough to bind the lobster.","Make four pieces of toast, put the lobster on top, cover with grated cheese, put a bit of butter on the top of each, and bake in the oven.","Serve on napkins, with lemons and parsley."],"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:w19:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e4594d74f7d83d446d8c5c605b31b4b761d3431cf9873467a1e11887a995fff6","created_at":"2026-08-02T16:37:04Z","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/canape-julia"}