{"id":6537,"slug":"ecrevisse-butter","title":"Écrevisse butter.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["some écrevisse (crayfish) shells","one-half pound of butter","one-half onion","one-half carrot","a small piece of celery","one-half of a leek stalk","a little thyme","one bay leaf","a few pepper berries"],"ingredients_norm":["ecrevisse shell","butter","onion","carrot","celery","leek stalk","little thyme","bay leaf","few pepper berry"],"steps":["Break fine in mortar some écrevisse (crayfish) shells.","Put in sauce pan with one-half pound of butter, one-half onion, one-half carrot, a small piece of celery, one-half of a leek stalk, a little thyme, one bay leaf and a few pepper berries.","Simmer in oven till butter is clarified, or clear, and all the other liquids evaporated.","Squeeze through cheese cloth into a bowl standing in ice.","The butter will rise to the top, and may be easily removed when cold."],"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:w140:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f6723fa5aee08f8319f0362bd7f55e33bf469d43e19b1f48aa9eb955b67d2484","created_at":"2026-08-02T16:52:24Z","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/ecrevisse-butter"}