{"id":6006,"slug":"ecrevisses-voltaire","title":"Écrevisses Voltaire.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two dozen écrevisses","two ounces of butter","six sliced heads of fresh white mushrooms","salt","a little Cayenne pepper","a pony of brandy","a large cup of cream","two sliced truffles","yolks of two eggs","one-half glass of dry sherry wine"],"ingredients_norm":["ecreviss","butter","fresh white mushroom","salt","little cayenne pepper","pony of brandy","cream","truffle","egg yolk","dry sherry wine"],"steps":["Boil two dozen écrevisses en buisson.","Remove the tails from the shells and place them in a sauce pan with two ounces of butter and six sliced heads of fresh white mushrooms.","Season with salt and a little Cayenne pepper, and simmer for ten minutes.","Then add a pony of brandy, and simmer for a few minutes.","Then add à large cup of cream, and boil for five minutes.","Then add two sliced truffles.","Bind with the yolks of two eggs mixed with one-half glass of dry sherry wine.","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:w112:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"fdcd5c8ef87c4b3476089c137642cb1271fefecd6016c78004ed4ecbfe64bafe","created_at":"2026-08-02T16:48:19Z","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-voltaire"}