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Oysters Rockefeller was created at the New Orleans restaurant Antoine's. Antoine's was founded in 1840 by Antoine Alciatore, who moved to New Orleans after two frustrating years in New York trying to open a restaurant of his own. The dish was created in 1899 by Jules Alciatore, son of the restaurant's founder.
The dish was named oysters Rockefeller after John D. Rockefeller, the richest American at the time, for the intense richness of the sauce. Though the original recipe is a secret, the sauce is known to be a purée of a number of green vegetables other than spinach. It consists of oysters on the half-shell topped with the sauce and bread crumbs and then baked. Jules Alciatore developed oysters Rockefeller in the face of a shortage of French snails, substituting the locally available oysters for snails. Antoine's has been serving the original recipe dish since 1899. It is estimated that Antoine's has served over three million, five hundred thousand orders.
Oysters Kirkpatrick, also called Oysters kilpatrick, may be a classic English recipe involving oysters, cheese, Worcestershire sauce and bacon. The credit for the name is attributed to chef Ernest Arbogast of the Palm Court (later the Garden Court) of San Francisco's Palace Hotel who named the dish after Colonel John C. Kirkpatrick, who managed the hotel from 1894 to 1914. Variations on the dish may have been prepared well before this name was assigned.
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发表于 23-11-2015 08:53 AM
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