{"id":5194,"slug":"ecrevisses-lafayette","title":"Écrevisses, Lafayette","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["tails of twenty-four of the fish","two ounces of butter","salt and pepper","a half glass of sherry wine","one and one-half cups of thick cream","the yolks of three eggs","one-half cup of cream","a pony of very dry sherry wine"],"ingredients_norm":["tails of twenty of the fish","butter","salt and pepper","sherry wine","and half cups of thick cream","egg yolk","cream","pony of very dry sherry wine"],"steps":["Take the tails of twenty-four of the fish and put in sauté pan with two ounces of butter, season with salt and pepper, and simmer for five minutes.","Then add a half glass of sherry wine and simmer until nearly dry.","Then add one and one-half cups of thick cream, and boil for five minutes.","Thicken with the yolks of three eggs mixed with one-half cup of cream. Do not let it quite reach the boiling point after the yolks of eggs are added.","Add a pony of very dry sherry wine, and serve in chafing dish."],"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:w60:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"b1d623a1b7874d2ae5cacd825a6869ee305053ae077ef6e71ee6434a47356baa","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/ecrevisses-lafayette"}