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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