{"id":5526,"slug":"ecrevisse-sauce","title":"Écrevisse sauce.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two tablespoonfuls of écrevisse butter","a pint of sauce Allemande, or sauce au vin blanc","a few écrevisse tails"],"ingredients_norm":["ecrevisse butter","sauce allemande or sauce au vin blanc","few ecrevisse tail"],"steps":["Melt two tablespoonfuls of écrevisse butter in a pint of sauce Allemande, or sauce au vin blanc.","Add a few écrevisse tails."],"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:w82:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"0b6cc3706be9ba2465dc57702482b7473ed3232db62358182733530d81d88f9a","created_at":"2026-08-02T16:45:30Z","updated_at":"2026-08-02T16:45:30Z","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-sauce"}