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Oysters Rockefeller is a dish consisting of oysters on the half-shell that have been topped with a rich sauce of butter, parsley and other green herbs, bread crumbs, and then baked or broiled. Lemon wedges are the typical garnish. Many contemporary adaptations use diced oysters instead of whole.
A New Orleans institution, it is notable for being the birthplace of several famous dishes, such as Oysters Rockefeller, [3] pompano en papillote, Eggs Sardou and Pigeonneaux Paradis. Antoine's Cookbook , compiled by Roy F. Guste (the fifth-generation proprietor) features hundreds of recipes from the Antoine's tradition.
Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish ... Oysters Rockefeller. Taiwanese oyster ...
Oysters en brochette—a classic dish in New Orleans Creole cuisine, [36] raw oysters are skewered, alternating with pieces of partially cooked bacon; the entire dish is then broiled or breaded (usually with corn flour) then either deep fried or sautéed
Rockefeller is a German surname, originally given to people from the now-abandoned village of Rockenfeld near Neuwied in the Rhineland [1] and commonly referring to subjects associated with the Rockefeller family. It may refer to:
While there was a profusion of this type of menu offering (often with the meat taken out of the shell, prepared with sauce, and returned to the shell), clams casino and oysters Rockefeller "are among the few surviving dishes from the shellfish fad". [14]
John Davison Rockefeller Sr. (July 8, 1839 – May 23, 1937) was an American businessman and philanthropist.
The article should certainly cite Poundstone's complete lab findings, which came directly from a sample of the sauce. The definitive ingredients in it were: olive oil, parlsey, capers, green onions, lemon juice, chili pepper, celery (green), salt, black pepper, tarragon and smoked oyster stock.