{"id":6519,"slug":"croustade-cancalaise","title":"Croustade Cancalaise","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["pickled oysters","croustades","sauce Tyrolienne","chopped hard-boiled eggs"],"ingredients_norm":["pickled oyster","croustade","sauce tyrolienne","hard boiled egg"],"steps":["Drain off the juice from pickled oysters and fill the croustades with them.","Cover with sauce Tyrolienne and garnish with chopped hard-boiled eggs."],"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:w138:17","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"abd9473206cb629491670713a2e3ed4beb5f403b599006f8070a9f328a419a36","created_at":"2026-08-02T16:52:24Z","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/croustade-cancalaise"}