{"id":6209,"slug":"ecrevisses-en-buisson","title":"Écrevisses en buisson.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Three quarts of boiling water","One sliced onion","One carrot","A bouquet garni","One glassful of vinegar","Salt","Three dozen écrevisses (or crayfish)","Parsley","Lemon"],"ingredients_norm":["boiling water","onion","carrot","bouquet garni","glassful of vinegar","salt","ecreviss","parsley","lemon"],"steps":["To three quarts of boiling water add one sliced onion, one carrot, a bouquet garni, one glassful of vinegar, and salt.","Boil for five minutes.","Then put in three dozen écrevisses, or crayfish, and boil for ten minutes.","Serve on napkin with parsley and lemon, or serve in its broth if desired."],"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:w121:25","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f08eb98fd7803fc2399c463a0dd5e0b6727a7c671ce709a8cc75a5ffe34f6c62","created_at":"2026-08-02T16:50:21Z","updated_at":"2026-08-02T16:50:21Z","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/ecrevisses-en-buisson"}