{"id":5892,"slug":"oysters-en-brochette-a-la-diable","title":"Oysters en brochette, à la diable","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Oysters and bacon (as for Oysters en brochette)","Salt","Pepper","A tablespoonful of French mustard","A tablespoonful of English mustard","Fresh bread crumbs","Maître d'hôtel sauce","Devil sauce"],"ingredients_norm":["oysters and bacon","salt","pepper","french mustard","english mustard","fresh bread crumb","maitre d'hotel sauce","devil sauce"],"steps":["The word, brochette, means skewer.","Make four skewers full of oysters and bacon as described above.","Season with salt and pepper.","Mix a tablespoonful of French mustard and a tablespoonful of English mustard together, and roll the skewered oysters in it, then in fresh bread crumbs, and then broil.","Serve with maître d'hôtel sauce over the oysters, and devil sauce separate."],"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:w104:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f1b3fa055685328028f028cc6801971c5b367b491425702871156bd8ae96787c","created_at":"2026-08-02T16:47:33Z","updated_at":"2026-08-02T16:47:33Z","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-a-la-diable"}