FoodReference.com (since 1999)
Food Articles, News & Features Section
HOME | ARTICLES | FOOD TRIVIA | TODAY in FOOD HISTORY | FOOD TIMELINE | RECIPES
COOKING TIPS | VIDEOS | FOOD QUOTES | WHO'S WHO | FOOD TRIVIA QUIZZES
FOOD POEMS | RECIPE CONTESTS | CULINARY SCHOOLS | FOOD TOURS | FOOD FESTIVALS
Antoine's Restaurant Cookbook by Roy F. Guste Jr.
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.
Roy F. Guste Jr.
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2018 James T. Ehler and www.FoodReference.com unless otherwise noted. All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.