{"id":5891,"slug":"oysters-en-brochette","title":"Oysters en brochette","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Two dozen large oysters","Twelve slices of bacon","Salt","Pepper","Melted butter","Fresh bread crumbs","Maître d'hôtel sauce","Lemons cut in four","Parsley in branches"],"ingredients_norm":["oyster","bacon","salt","pepper","butter","fresh bread crumb","maitre d'hotel sauce","lemons cut in","parsley in branch"],"steps":["Cut the beard, or gills, from two dozen large oysters.","Broil twelve slices of bacon, and cut them in three pieces each.","Take a silver or steel skewer and put a slice of bacon on it, then an oyster, then bacon, then an oyster, and so continue until the skewer is full.","Season with salt and pepper, roll in melted butter, then in fresh bread crumbs, and broil.","When done, serve on a platter with maître d'hôtel sauce, and garnish with lemons cut in four, and parsley in branches."],"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:w104:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"8116cefccd322b25ccdc5a79d20f7a0da8d1e24e699bffef673717dd674a6493","created_at":"2026-08-02T16:47:33Z","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-en-brochette"}