Originating with Antoine’s Restaurant in New Orleans in 1899, Jules Alciatore created an oyster dish with a decadent sauce that he selected to call after the richest man on the earth on the time, John D. Rockefeller (through NOLA). Antoine’s status grew on the creation of Oysters Rockefeller, which remains on its menu to this day. Different oyster dishes featured at Antoine’s embrace charbroiled oysters, oysters foch, and oysters bienville.
Oysters Rockefeller was so well-liked on Antoine’s menu, different eating places started so as to add it to theirs, in response to NOLA. Nonetheless, the unique recipe by Jules Alciatore stays a household secret, so all others are merely copycats. One of many kings of the culinary world, James Beard, shared a recipe for Oysters Rockefeller that’s known as an “genuine” recipe and which comprises fresh fennel, parsley, celery, shallots, and chervil, however (not like Florence’s recipe) no spinach. The recipe claims that to correctly make Oysters Rockefeller, they need to be baked on a mattress of rock salt for only some minutes to permit the oysters and sauce to warmth up.Â
It isn’t clear whether or not or not John D. Rockefeller dined on the mollusk dish that bears his identify, however it’s onerous to not really feel linked to the legendary businessman when having fun with an opulent platter of Oysters Rockefeller.
