Oysters Rockefeller
 | |
| Course | Hors d'oeuvre, entrée[1] |
|---|---|
| Place of origin | United States |
| Region or state | New Orleans |
| Main ingredients | Oysters |
Oysters Rockefeller consists of oysters on the half-shell that have been topped with a rich sauce of butter, parsley and other green herbs, and bread crumbs, then baked or broiled. Lemon wedges are the typical garnish.
The original sauce may or may not include spinach, a popular shortcut for achieving the dish's signature bright green color. Many contemporary adaptations use diced oysters instead of whole. Also, diced bacon often appears as a non-traditional topping in addition to or in place of the sauce.
The dish appears as a popular restaurant appetizer throughout the United States and is served as a brunch item in the South.[2]
History
Oysters Rockefeller was created in 1889 at the
escargot, substituting the locally available oysters. The restaurant's recipe remains unchanged, with an estimated three and a half million orders having been served by 1980.[3]
Yat accent.[4]
The dish was named "oysters Rockefeller" after
bread crumbs, then baked or broiled.[5]
Though the original sauce recipe is a secret, it includes a purée of a number of green vegetables that may include spinach.[3] Similar versions of the dish have proliferated in New Orleans, with none noted as an accurate duplicate.
Chef
.Gallery
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Oysters Rockefeller -
Oysters Rockefeller topped with bacon -
Oysters Rockefeller heavily broiled
See also
References
- ISBN 0-88289-870-1.
- ISBN 978-1-4422-2943-3.
- ^ ISBN 0-393-02666-3.
- ^ Campanella, Catherine. "1937 - FDR in New Orleans". New Orleans History -- Lake Pontchartrain. Retrieved 13 June 2011.
- ^ "Oysters Rockefeller". Epicurious. Condé Nast. Retrieved 2 August 2022.
External links
Media related to Oyster Rockefeller at Wikimedia Commons
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