FoodReference.com Logo

FoodReference.com   (Since 1999)
 

Food Articles, News & Features Section

Home       Food Articles       Food Trivia       Today in Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Cookbooks       Food Posters       Recipe Contests       Culinary Schools       Gourmet Tours       Food Festivals & Shows

  You are here > 

HomeFood Articles'D' to 'O' Food History >  Oysters Rockefeller, The Original

 

CULINARY SCHOOLS &
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training
Over 1,000 schools & classes listed for U.S., Online & Worldwide

THE REAL OYSTERS ROCKEFELLER


Antoine's Restaurant Cookbook by Roy F. Guste Jr.

HUITRES EN COQUILLE A LA ROCKEFELLER
Oysters Rockefeller

Oysters Rockefeller was created in 1899 by my great-grandfather Jules Alciatore. At that time there was a shortage of snails coming in from Europe to the United States and Jules was looking for a replacement. He wanted this replacement to be local in order to avoid any difficulty in procuring the product. He chose oysters. Jules was a pioneer in the art of cooked oysters, as they were rarely cooked before this time. He created a sauce with available green vegetable products, producing such a richness that he named  it after one of the wealthiest men in the United States, John D. Rockefeller.

I have estimated that we have served over three million, five hundred thousand orders — quite a large number, considering that they have all been served in a single gourmet restaurant.

The original recipe is still a secret that I will not divulge. As many times as I have seen recipes printed in books and articles, I can honestly say that I have never found the original outside of Antoine 's. If you care to concoct your version, I would tell you only that the sauce is basically a puree of a number of green vegetables other than spinach.

Bonne  Chance!
Roy F. Guste Jr.

 

TOP 

RELATED ARTICLES

Nut Goodie Bar 100th Anniversary       Deep Dish Pizza       Eclairs       Eggs Benedict       Eggs A La Neige      Eighty Six       English Muffins       Espagnole Sauce History I       Espagnole History part 2: with Recipe       FDA, Its Beginnings       Figs, Origin & History       Forks, A Short History       French Toast Origin & History       Garum       Granola and its Origins       Gumbo: Origin & History       Jack Link's Beef Jerky History       Kellogg and The Battle Creek Sanitarium       Key Lime Pie       Land O'Lakes History       Lobster a l’Americaine       M & M Candies       Macaroni & Cheese       Maple Syrup History & Making       Muffins, History       Mulligatawny Soup       Mushroom History & Folklore       Napkins, A Short History       New Orleans Classics       New Sun Dried Lifestyle       Oatmeal Cookies       Onions: A History of Onions       Oranges, from De Soto to the Pilgrims       Oysters Rockefeller, The Original

 

   Home        About Us & Contact Us        Cooking Contests        Free Magazines        Food Links  
Copyright notice

 

 

 

FREE Food & Beverage Publications
An extensive selection of free magazines and other publications for qualified Food, Beverage & Hospitality professionals