{"id":4296,"slug":"bisque-of-california-oysters","title":"Bisque of California oysters","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one pint of California oysters","their juice","one pint of cream sauce","one-half pint of milk","a bouquet garni","a pint of cream","three ounces of sweet butter"],"ingredients_norm":["california oyster","their juice","cream sauce","milk","bouquet garni","cream","sweet butter"],"steps":["Put one pint of California oysters, with their juice, in a pot and bring to the boiling point.","Then skim, and add one pint of cream sauce, one-half pint of milk, a bouquet garni, and boil for ten minutes.","Remove the bouquet garni, strain the broth through a fine sieve and return to the pot.","Heat a pint of cream and strain into the soup, add three ounces of sweet butter, and season to taste."],"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:w3:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"88e795dea3f67edc5f41e1ecc0c37fdd85c2f1e803a384b3c956eaf37b3ac652","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/bisque-of-california-oysters"}