{"id":5961,"slug":"scallops-a-la-poulette","title":"Scallops à la poulette","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["scallops","two spoonfuls of flour","two spoonfuls of butter","a little stock","salt and pepper","the yolk of one egg","two spoonfuls of cream"],"ingredients_norm":["scallop","flour","butter","little stock","salt and pepper","egg yolk","cream"],"steps":["Parboil the scallops from two to three minutes in their own juice, but not longer, as they will become tough and rubbery.","Drain, and keep the juice.","Heat two spoonfuls of flour and two spoonfuls of butter, and add the juice and a little stock, making a thin sauce.","Season with salt and pepper, add the yolk of one egg and two spoonfuls of cream, but do not boil.","Mix in the scallops, and serve."],"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:w109:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"299666a6f1a89c56c57c181f07eb1ee8f3648f6a1b9f54e50b586fc5ac1b5ba1","created_at":"2026-08-02T16:47:53Z","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/scallops-a-la-poulette"}