Oysters Rockefeller 1899
Created in 1899 by Jules Alciatore, the second-generation owner of Antoine's in New Orleans, the
dish was named after the Rockefeller family because of its rich flavor. Although the original recipe
was never revealed, Alciatore's great-grandson Roy F. Guste, Jr., has said the dish never contained
spinach, which most modern recipes do.
1/2 pound spinach 1 bunch celery 1 bunch green onions 1 fennel bulb 1 bunch parsley 2-1/2 cups (5
sticks) unsalted butter
2/4 cup Worcestershire sauce 2 tablespoons Pernod, ( a licorice-flavored liqueur) Salt, black pepper
and cayenne pepper 36 oysters on the half shell Rock salt
Chop spinach, celery, green onions, fennel and parsley very fine, then melt the butter and add the
greens. Stir in the liquid ingredients, then season to taste with salt and the peppers. Preheat
broiler. Set 6 oysters on each of 6 pie pans that have been filled with rock salt. Top each oyster
with the vegetable mixture and place under the broiler until heated through - 5 to 6 minutes. Makes
6 servings
Source: Lynne's Recipes From The Past From Ann In Fla
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