{"id":5251,"slug":"ombrelle-d-ostende","title":"Ombrelle d'Ostende.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four pieces of toast","four large broiled fresh mushrooms","eight broiled oysters","maître d'hôtel sauce","eight strips of broiled bacon","parsley","quartered lemons"],"ingredients_norm":["toast","broiled fresh mushroom","broiled oyster","maitre d'hotel sauce","broiled bacon","parsley","lemon"],"steps":["Put four pieces of toast on a platter and place on each à large broiled fresh mushroom, head down.","Put two broiled oysters on top of the mushrooms, pour maître d'hôtel sauce over them, and lay two strips of broiled bacon across the top of each.","Garnish with parsley in branches and quartered lemons."],"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:w63:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"351e18cd387a161011235b132a640f640b226f8d1a6cafcc0d612e7d11270632","created_at":"2026-08-02T16:42:54Z","updated_at":"2026-08-02T16:42:54Z","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/ombrelle-d-ostende"}