{"id":4334,"slug":"soubise-for-stuffing-crabs-etc","title":"Soubise (for stuffing crabs, etc.)","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a dozen onions","salt","a half-pound of parboiled rice","two ounces of butter","butter","two spoonsful of thick cream sauce","yolks of four eggs","Cayenne pepper"],"ingredients_norm":["onion","salt","parboiled rice","butter","spoonsful of thick cream sauce","egg yolk","cayenne pepper"],"steps":["Slice a dozen onions.","Put in vessel with cold water and salt, bring to the boiling point, and allow to cool.","Then put the onions in a well buttered casserole.","Add a half-pound of parboiled rice, a little salt, and two ounces of butter.","Cover with a buttered paper and the casserole cover.","Put in oven and cook until soft.","Then strain through a fine sieve.","Put in a vessel and add two spoonsful of thick cream sauce.","Heat well, and bind with the yolks of four eggs.","Season with salt and Cayenne pepper, and allow to cool.","When cold mix with a spoon, and use as needed."],"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:w5:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"d19af9f8de075a232c00471e270d2afb7fcc36a482f7f58a8958563ecc61f0df","created_at":"2026-08-02T16:34:53Z","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/soubise-for-stuffing-crabs-etc"}