A mid 19th century Minton Majolica oyster stand, in the manner of George Jones. The finial modelled with an eel above two salmon, over four graduated layers of naturalistic oyster shells with white glazed interiors, decorated with green and brown seaweed, standing on a revolving scalloped edged base. Though originally meant for presenting raw oysters, it would work equally well for presenting Oysters Rockefeller.
Created in 1899 by chef Jules Alciatore of Antoine's Restaurant, in New Orleans, as an alternative to escargot. Oysters Rockefeller was named for John D. Rockefeller, because of its richness. The recipe, of which there are many interpretations, is a closely guarded secret. Roughly, the dish consists of oysters topped with a finely chopped mixture of butter, watercress, parsley, celery leaf, chervil, scallions, French bread crumbs, Pernod, and seasoning. The topping is sauteed and mixed, then cooled. Each oyster is then covered with a dollop of mixture and baked, on a bed of sea salt, for about 15 minutes.
The Rex Room, Antoine's Restaurant
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Now playing: Frankie Goes to Hollywood - The World Is My Oyster
via FoxyTunes
Tuesday, 2 December 2008
The richer the better
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5 comments:
Oysters Rockefeller is beyond delicious.
My two oyster recipes:
1) Phyllo dough to line the oyster shell. Bake briefly. Put a raw oyster on the phyllo and serve.
2) Cheezy oysters. Shuck and drain, but leave on the shell. Put some good cheddar cheese on top of the oyster and throw on the grill until the cheese melts.
I went to a college that had its own oyster beds and we used to have parties with bushels of oysters. I still have a scar on my hand where the oyster knife went between two bones. EEK!
I was sure you were going to be listening to "White Lightning" or "A Good Year for the Roses."
Aw - wonderful !
If I can stomach the wafting smell of an open sewer main along with an infinite number of Larry Flynt's Hustler stores, I may just have to go back to New Orleans and try Antoine's...beautiful!
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