{"id":6445,"slug":"oysters-a-la-hyde","title":"Oysters à la Hyde","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one-half cup of white celery chopped fine","two dozen large raw oysters with their own juice","two tablespoonsful of cracker meal","two ounces of butter","one cup of cream","salt, pepper, a little Cayenne"],"ingredients_norm":["white celery chopped fine","raw oysters with their own juice","tablespoonsful of cracker meal","butter","cream","salt pepper little cayenne"],"steps":["Parboil one-half cup of white celery chopped fine, for ten minutes, and allow to cool.","Put in sauce pan two dozen large raw oysters with their own juice, add two tablespoonsful of cracker meal, two ounces of butter, one cup of cream and the parboiled celery.","Season with salt, pepper, a little Cayenne, and boil for two minutes.","If the sauce is not sufficiently thick add a little more cracker meal.","Serve in chafing dish."],"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:w135:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e9649e3492a8bacd50a111fee05efab8ef199065ba5730196117489a671f5f76","created_at":"2026-08-02T16:52:07Z","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/oysters-a-la-hyde"}