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6
Servings.Easy
Published 1987
The owners of Antoine’s restaurant in New Orleans lay claim to the “invention” of this dish. It is credited to the original owner, Jules Al-ciatore, and is said to have been created around the turn of the century. It was named Rockefeller, not necessarily in tribute to
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Exceptionally elegant old school recipe. Note the use of the oyster liquor in the roux - I used a fine mesh strainer and strained each shell as I opened it. Would like to use tarragon next time to pump up the Pernod a bit. Also notice that it’s just cheese, no bread crumbs. Could probably go either way on this. Everything is very subtle and in perfect balance - used Maine oysters. 15 minutes was plenty to brown and bubble the cheese and warm the rest. Wow