{"id":4343,"slug":"oyster-sauce","title":"Oyster sauce","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a dozen oysters","their own juice","one pint of cream or Allemande sauce"],"ingredients_norm":["oyster","their own juice","cream or allemande sauce"],"steps":["Parboil a dozen oysters in their own juice for two minutes.","Strain the broth through a napkin into one pint of cream or Allemande sauce.","Add the oysters.","Season."],"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:w5:21","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"bfaf7898f08703ac49422dde2a88222854cf446224ab9da7725eda5fb0f961fa","created_at":"2026-08-02T16:34:53Z","updated_at":"2026-08-02T16:34:53Z","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/oyster-sauce"}