{"id":5011,"slug":"supreme-of-oysters-st-francis","title":"Suprême of oysters, St. Francis","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["twenty California oysters or seven Eastern oysters for each person","one cup of tomato ketchup","a short cup of cream","one teaspoonful of Worcestershire sauce","one teaspoonful of lemon juice","salt","a dash of tobasco","paprika"],"ingredients_norm":["twenty california oysters or eastern oysters for each person","tomato ketchup","short cup of cream","worcestershire sauce","lemon juice","salt","tobasco","paprika"],"steps":["For about eight people, use twenty California oysters or seven Eastern oysters for each person.","Serve like an oyster cocktail in grapefruit suprême glasses in the following sauce: Mix one cup of tomato ketchup, a short cup of cream, one teaspoonful of Worcestershire sauce, one teaspoonful of lemon juice, season with salt, a dash of tobasco, and paprika.","The cream should be added last.","Keep the sauce on ice until needed."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":"8","yield_text":"For about eight people","difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w48:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"04a9aa9de65d283e0be4e3513e5c04428e756129a36af0aae7315bbed9851ab1","created_at":"2026-08-02T16:41:07Z","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/supreme-of-oysters-st-francis"}