{"id":6319,"slug":"ecrevisse-salad-gourmet","title":"Écrevisse salad, gourmet.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["chicory salad","celery","one well-washed fresh mushroom head","tails of six écrevisses","salt and pepper","tarragon vinegar","olive oil","two truffles","fine chervil"],"ingredients_norm":["chicory salad","celery","washed fresh mushroom head","tails of ecreviss","salt and pepper","tarragon vinegar","olive oil","truffle","fine chervil"],"steps":["Cover the bottoms of four dinner plates with chicory salad.","In the center make a nest of celery cut in thin strips like matches.","On top of that one well-washed fresh mushroom head, cut the same way, and to cap all, put the tails of six écrevisses.","Sprinkle with salt and pepper, and a sauce of one-third tarragon vinegar and two-thirds olive oil.","Cut two truffles like matches, and with some fine chervil, sprinkle all over the salad."],"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:w128:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"c2c8b0d80c34b7213a5b26d86714dd4a229acaaf370daffdc1223be73bf207ff","created_at":"2026-08-02T16:51:22Z","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-salad-gourmet"}