{"id":4730,"slug":"oysters-or-crab-a-la-poulette","title":"Oysters or crab, à la Poulette.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Oysters (or crab meat, if crab is used)","Their own liquid (or a cup and a half of cream and water in equal proportions for crab)","A heaping teaspoonful of corn starch","A half pint of white wine","The yolks of two eggs","Half a cup of cream","Two large spoonfuls of butter","The juice of half a small lemon"],"ingredients_norm":["oyster","their own liquid","corn starch","white wine","egg yolk","cream","butter","juice of half small lemon"],"steps":["If for oysters, boil them in their own liquid for about five minutes. If the small California oysters are used boil for half that time.","Into this liquid of, say, a pint of oysters, stir a heaping teaspoonful of corn starch mixed with a half pint of white wine.","Then beat the yolks of two eggs with half a cup of cream, and stir slowly into the above, add two large spoonfuls of butter, and keep on the stove but do not let it boil.","Finally squeeze in the juice of half a small lemon.","If crab is used, cut the meat in small pieces, and make the sauce in the same manner, but instead of beginning with the juice of oysters for the foundation of the sauce, begin with a cup and a half of cream and water in equal proportions, thicken with corn starch, then add the yolks of eggs, etc., as above.","The oysters or the crab meat should be added last."],"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:w31:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"ff8694707f9388296afff81ab03b5b60cc7841bc6fdd929477f69c0c510baf9e","created_at":"2026-08-02T16:38:32Z","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-or-crab-a-la-poulette"}