{"id":5525,"slug":"mousse-d-ecrevisses","title":"Mousse d'écrevisses.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three lobsters","two dozen écrevisses (crayfish or crawfish)","a cup of water","an ounce of butter","a little salt","Cayenne pepper","two tablespoonfuls of flour","an egg","a pint of thick cream","écrevisse coloring (if necessary)","écrevisse sauce"],"ingredients_norm":["lobster","ecreviss","water","butter","little salt","cayenne pepper","flour","egg","thick cream","ecrevisse coloring","ecrevisse sauce"],"steps":["Remove the shells from three lobsters and two dozen écrevisses and smash very fine in a mortar.","Put a cup of water, an ounce of butter, and a little salt and Cayenne pepper in a vessel and bring to a boil.","Stir in slowly two tablespoonfuls of flour, and continue stirring until there are no lumps.","Mix this with the écrevisse and lobster meat and mashed shells.","When cold strain through a very fine sieve.","Place in a bowl on ice and mix with an egg and a pint of thick cream; stirring in carefully so it does not curdle.","Test for seasoning, and if necessary add a little écrevisse coloring to give a rose shade.","Fill small buttered moulds, and boil in bain-marie for about fifteen minutes.","Turn out on a platter, and pour écrevisse sauce over all."],"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:w82:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"fc72466facc7e29e462a97f3feb41a809c2105569f6662b3cc119c3692195a5e","created_at":"2026-08-02T16:45:30Z","updated_at":"2026-08-02T16:45:30Z","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/mousse-d-ecrevisses"}