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Oysters Rockefeller

Preparation info
  • Yield:

    6

    Servings.
    • Difficulty

      Easy

Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

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 John D., who may or may not have been a customer of the restaurant. He was simply one of the wealthiest men in America and the dish was dubbed with his family name because of the richness of the dish and the

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Christopher Korody
updated  from United States

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

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