{"id":6360,"slug":"ecrevisses-with-mayonnaise","title":"Écrevisses with mayonnaise","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["écrevisses","lemons","parsley","mayonnaise"],"ingredients_norm":["ecreviss","lemon","parsley","mayonnaise"],"steps":["Prepare the écrevisses en buisson.","When cold remove the tails from the shells.","Serve on platter with lemons and parsley.","Serve mayonnaise separately."],"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:w130:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"0ec1eca310e23c58b7df3d8aab2f58874a6549443ea9fec90716c9b232136c2b","created_at":"2026-08-02T16:51:58Z","updated_at":"2026-08-02T16:51:58Z","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-with-mayonnaise"}