What are Rockefeller oysters?
Oysters Rockefeller is a famous American food that is the basis of many restaurants across the country. Its main ingredients are fresh oysters. Depending on the area and preferences of the chef, watering may include spinach, parsley, leeks, cheese, breadcrumbs and are usually accompanied by butter sauce. Food is traditionally baked or grilled. Most accounts confirm that the recipe was created by Jules Alciatore in 1899 for the restaurant, Antoine's in New Orleans. Alciatore's father, Antoine, founded a restaurant in 1840 after unsuccessful attempts to do so in New York. Alciatore allegedly named Rockefeller oysters after John D. Rockefeller, the richest American at that time, based on the wealth of sauces that had a butter base. Antoine remains the oldest family of the United States is still in the operation of the restaurant owned by Y.
Most reports about the history of the bowl that Jules AlCiatore liked to serve Escargot - or French snails - in its restaurant, but at that time there was a lack of and no snails were available. He decided that local and rich fresh oysters would be a good substitute. The sauce created for an oyster bowl was green and seemed to be made of puree vegetables. The recipe demanded that fresh oysters should be served on a semicol, poured with sauce and bread crumbs and then baked at a high temperature or grilled.
Oysters Rockefeller became an immediate hit with dinner and soon most of the New Orleans restaurants tried to duplicate. Antoine's claims that no chef can ever copy the recipe with accuracy because its creator Jules Alciatore allegedly handed him over to his children after his death. They told them that they would never reveal it to anyone except family members who had kept my secrets for more than a century.
The greatest secret of the Rockefeller oyster ingredients focuses on the green sauce. Current and Minor Chefs in Antoine's insist on itM that the sauce does not have spinach in it, but refuses to reveal what gives the sauce its bright green color. Laboratory analysis of the sauce in the mid -80s revealed that it contained parsley, celery, which was clean and tense, olive oil, capers and chives or pores that cannot be discouraged through laboratory testing. Another theory of the green shade of the sauce, which could be obtained by adding a pernod, a liqueur of a similar absinthe.