{"id":5416,"slug":"lobster-becker","title":"Lobster, Becker.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two ounces of butter","the tails of two boiled lobsters","salt and pepper","one-half glass of sherry wine","a cupful of very thick table cream","the yolks of two eggs","two ponies of very dry sherry wine","a dozen slices of truffle"],"ingredients_norm":["butter","tails of boiled lobster","salt and pepper","sherry wine","cupful of very thick table cream","egg yolk","ponies of very dry sherry wine","truffle"],"steps":["Put in a sauté pan two ounces of butter, heat, add the tails of two boiled lobsters cut in slices, season with salt and pepper, and toss in pan for five minutes.","Then add one-half glass of sherry wine, and boil for five minutes.","Then add a cupful of very thick table cream, and boil again for five minutes.","Then bind with the yolks of two eggs mixed with two ponies of very dry sherry wine.","Before serving add a dozen slices of truffle."],"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:w74:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"4a2d0fe3e0f4c978cf472d89d099a50f58bed7cbbd37b1d769905126248bb911","created_at":"2026-08-02T16:44:05Z","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/lobster-becker"}