{"id":6529,"slug":"lobster-croquettes","title":"Lobster croquettes","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Three cups of lobster cut in small dices","one cup of canned or fresh mushrooms","one truffle chopped fine","butter","one-half glass of sherry wine","two cups of cream sauce","the yolks of three eggs"],"ingredients_norm":["lobster cut in small dice","canned or fresh mushroom","truffle chopped fine","butter","sherry wine","cream sauce","egg yolk"],"steps":["Simmer all in butter.","Then add one-half glass of sherry wine and cook for two minutes.","Then add two cups of cream sauce and reduce.","Bind with the yolks of three eggs.","Follow directions for chicken croquettes for cooking and serving."],"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:w139:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.85,"content_hash":"c6758dee4a9ee2aa857e4ab220d7e99e3cc330f1963be993e1371ec6e3449048","created_at":"2026-08-02T16:52:24Z","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-croquettes"}