{"id":6402,"slug":"oysters-poulette","title":"Oysters poulette","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three dozen oysters","their own juice","a pint of poulette sauce"],"ingredients_norm":["oyster","their own juice","poulette sauce"],"steps":["Open three dozen oysters, put in vessel with their own juice and bring to a boil.","Drain off the broth, cover oysters with a pint of poulette sauce, and serve in chafing dish."],"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:w132:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"a0d58f19130b0eadd6795ea17a25b63d0a09a005a2600a3a4fb80ede0cbe108b","created_at":"2026-08-02T16:52:07Z","updated_at":"2026-08-02T16:52:07Z","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-poulette"}