{"id":6048,"slug":"oysters-bellevue","title":"Oysters Bellevue.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four pats of table butter","one-half teaspoonful of English mustard","salt","pepper","celery salt","a teacupful of very finely chopped celery","one pint of rich cream","a dozen freshly opened oysters","a tablespoonful of good sherry or Madeira"],"ingredients_norm":["pats of table butter","english mustard","salt","pepper","celery salt","teacupful of very finely chopped celery","rich cream","opened oyster","sherry or madeira"],"steps":["In a lighted chafing dish put four pats of table butter, one-half teaspoonful of English mustard, a little salt, pepper and celery salt. Stir until the butter melts.","Then add a teacupful of very finely chopped celery, and stir well until the celery is nearly cooked.","Then pour in slowly, while stirring, one pint of rich cream, and allow to come to the boiling point.","Then put in a dozen freshly opened oysters and cook for four or five minutes.","Add a tablespoonful of good sherry or Madeira, and serve on very hot plates."],"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:w114:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"6cfee4bc96cb8f63fda28d5b1b5da7acc5d55be44d41488a4f054dda9290aeb5","created_at":"2026-08-02T16:49:05Z","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-bellevue"}