{"id":5710,"slug":"consomme-tapioca-au-beurre-d-ecrevisses-ecrevisse-butter","title":"Consommé tapioca, au beurre d'écrevisses (écrevisse butter)","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two quarts of consommé tapioca","three ounces of écrevisse butter","a little Cayenne pepper","a pony of cognac"],"ingredients_norm":["consomme tapioca","ecrevisse butter","little cayenne pepper","pony of cognac"],"steps":["Make two quarts of consommé tapioca.","While boiling add, little by little, three ounces of écrevisse butter.","When the butter is melted, and while the soup is boiling, add a little Cayenne pepper and a pony of cognac, and serve."],"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:w93:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"70c9dda5ce03d25f9d4f5250e9a24af47299751b21443f1325255c8491f17a93","created_at":"2026-08-02T16:46:28Z","updated_at":"2026-08-02T16:46:28Z","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/consomme-tapioca-au-beurre-d-ecrevisses-ecrevisse-butter"}