{"id":5874,"slug":"oysters-louis","title":"Oysters, Louis","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Two dozen oysters on the half shell","Salt","Pepper","One dozen shallots chopped fine","One-half teaspoonful of bread crumbs (for each oyster)","A little paprika","A small bit of butter (for each oyster)","One-half lemon to each person"],"ingredients_norm":["oysters on the half shell","salt","pepper","shallots chopped fine","bread crumb","little paprika","bit of butter","lemon to each person"],"steps":["Season two dozen oysters on the half shell with salt and pepper.","Sprinkle with one dozen shallots chopped fine.","Put one-half teaspoonful of bread crumbs, mixed with a little paprika, on each oyster.","Put a small bit of butter on top of each.","Bake in oven for about ten minutes.","Serve in the shells, with one-half lemon to each person."],"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:w103:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"13343e817af6c97fb2a3f9270fed36ebbde792e7cb78d6948b367e1297e5643f","created_at":"2026-08-02T16:46:31Z","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-louis"}