pescatariangluten-freenut-freeegg-freesoy-free
Baked Oysters, Cruyere
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 194. The excerpt below is the record exactly as published.
Baked oysters, Cruyere Russian salad Mirlitons au rhum Coffee DINNER Potage Ruffo Queen olives Bouillabaisse Marseillaise Roast leg of lamb Corn a la Marie Potato croquettes Lima beans in butter Chicory and romaine salad Vanilla ice cream Lady cake Demi tasse Baked oysters, Cruyere. Season one dozen oysters on the half shell with salt and pepper, lay on each a very thin slice of Swiss cheese, put a small bit of butter
Cook this with the app: pantry check, scaling, and the assistant.