{"id":5152,"slug":"creme-cardinal","title":"Crème cardinal.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["shells of two lobsters","three ounces of butter","a sliced onion","a carrot","one leek","a little celery","three ounces of flour","two quarts of milk","salt","a little Cayenne pepper","the yolks of two eggs","one-half cup of cream","the tail of a lobster","two truffles","a pony of good brandy","a pony of dry sherry"],"ingredients_norm":["shells of lobster","butter","onion","carrot","leek","little celery","flour","milk","salt","little cayenne pepper","egg yolk","cream","tail of lobster","truffle","pony of good brandy","pony of dry sherry"],"steps":["Pound the shells of two lobsters very fine, in a mortar.","Then put in a casserole with three ounces of butter, a sliced onion and carrot, one leek and a little celery, and simmer for twenty minutes. Take care that it does not burn, and simmer slowly.","Then add three ounces of flour, mix well, add two quarts of milk, season well with salt and a little Cayenne pepper, boil for half an hour, and then strain through a fine sieve or cheese cloth.","Return to the casserole, bring to a boil, and bind with the yolks of two eggs and one-half cup of cream. Put in a soup tureen.","Cut the tail of a lobster and two truffles in small dices, put them in a casserole, season with salt and a little Cayenne pepper, add a pony of good brandy and a pony of dry sherry, bring to a boil, and pour into the soup."],"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:w57:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"32ad85fc916d982d0b4db6916911b0c0f83eb30dd28f6956f2f0d01944cd967b","created_at":"2026-08-02T16:42:54Z","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/creme-cardinal"}