{"id":5638,"slug":"sauce-nonpareil","title":"Sauce nonpareil","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["yolks of five eggs","juice of a lemon","three-quarters of a pound of butter","one-quarter of a pound of crayfish butter, or lobster butter","salt and pepper, or Cayenne","one dozen écrevisse tails, or the tail of a lobster"],"ingredients_norm":["egg yolk","juice of lemon","quarters of pound of butter","crayfish butter or lobster butter","salt and pepper or cayenne","ecrevisse tails or the tail of lobster"],"steps":["Put in a casserole the yolks of five eggs and the juice of a lemon.","Set the casserole in a bain-marie, and stir well.","Then add, little by little, three-quarters of a pound of butter, and one-quarter of a pound of crayfish butter, or lobster butter.","Then strain through a fine cheese cloth, season with salt and pepper, or Cayenne, add one dozen écrevisse tails cut in two; or the tail of a lobster cut in small squares."],"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:w88:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"aac6840c0fe51211a1efbd51651f615269e73fe2bff6882da21d7def7ccc6554","created_at":"2026-08-02T16:46:27Z","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/sauce-nonpareil"}