Ostreae Rockefeller

Ostreae Rockefeller (Anglice oysters Rockefeller) est ferculum ostrearum fartarum apud popinam Antoine's Novae Aureliae in urbe Ludoviciana ante annum 1909 ab Iulio Alciatore inventum. Ferculum ad honorem Ioannis Rockefeller appellatum est, sed rationem nominationis nescimus.

Huîtres à la Rockefeller primum proclamatae sunt sub titulo Something new at Antoine's ("aliquid novi apud Antoine") in diario Neo-Aureliensi die 24 Octobris 1909.^[1] Popinam eo aevo rexit Iulius Alciatore, cui inventionem huius ferculi omnes adscribunt, sed annis variis: sunt qui 1889, alii 1899. Praeceptum anno 1912 divulgatum est, nomine Huîtres en coquille à la Rockefeller.^[2] Dicitur cochleas modo Burgundico^(d) (Escargots à la bourguignonne), apud Antoine's iam diu propositas et saepe requisitas, ob cochlearum penuriam afuisse; hac ratione novum ferculum introductum esse.^[3]

Id ferculum apud eandem popinam Roy Alciatore patronus, Iulii filius, die 29 Aprilis 1937 inferi iussit, adsedentibus praeside Franklino Roosevelt, Eliot Roosevelt Franklini filio, Ricardo Leche gubernatore Ludovicianae, Roberto Maestri urbis Neo-Aurelianae praefecto.

Notae

↑ The Times-Democrat [Novae Aureliae] (24 Octobris 1909) fide Popik (2018)
↑ Huitres en coquille a la Rockefeller: Raw oysters with a dressing made as follows, the quantity of the ingredients depends [on] the size of the order: One bunch of shallots, one bunch of parsley, two pounds of butter, one bottle of Spanish walnuts, half a bunch of tarragon leaves, two stale loaves of French bread, salt and pepper, and a liberal sprinkling of tabasco sauce. All of these things are pounded into a pulp in a mortar and then ground in a sausage machine, the mass being finally passed through a needle sifter. The oysters on the half shell are covered with the sauce and then placed in a hot oven to bake just three minutes. The oysters must be served at once: Daily Tribune [Sicagi] (26 Martii 1912) fide Popik (2018)
↑ What's Cooking. De ferculis antecedentibus cf. Alexandre Dumas, Grand Dictionnaire de cuisine (Lutetiae: Lemerre, 1873) pp. 539, 648 ("Escargots à la bourguignonne, Huîtres à la daube"

Bibliographia

M. F. K. Fisher, Consider the Oyster. Duell, Sloan and Pierce, 1941 ("Oysters Rockefeller")
Roy F. Guste, Antoine’s Restaurant Cookbook. Novae Aureliae: Carbury-Guste, 1980 ("Oysters Rockefeller")
Cynthia LeJeune Nobles, "Oysters Rockefeller" in Susan Tucker, ed., New Orleans Cuisine: Fourteen Signature Dishes and Their Histories (University Press of Mississippi, 2009. ISBN 978-1-60473-645-8) pp. 62-72

Nexus externi

Kristy Bernardo, "Oysters Rockefeller" apud The Wicked Noodle
Melissa Clark, "Oysters Rockefeller" apud New York Times Cooking
Dennis Littley, "How to Make Restaurant Style Oysters Rockefeller"
Barry Popik, "Oysters Rockefeller" (11 Maii 2018) apud The Big Apple Inter fontes nostros
"History on the halfshell: Antoine's Restaurant and oysters Rockefeller" (24 Augusti 2017) apud NOLA
"Oysters Rockefeller Recipe and History" apud What's Cooking America Inter fontes nostros

[1] The Times-Democrat [Novae Aureliae] (24 Octobris 1909) fide Popik (2018)

[2] Huitres en coquille a la Rockefeller: Raw oysters with a dressing made as follows, the quantity of the ingredients depends [on] the size of the order: One bunch of shallots, one bunch of parsley, two pounds of butter, one bottle of Spanish walnuts, half a bunch of tarragon leaves, two stale loaves of French bread, salt and pepper, and a liberal sprinkling of tabasco sauce. All of these things are pounded into a pulp in a mortar and then ground in a sausage machine, the mass being finally passed through a needle sifter. The oysters on the half shell are covered with the sauce and then placed in a hot oven to bake just three minutes. The oysters must be served at once: Daily Tribune [Sicagi] (26 Martii 1912) fide Popik (2018)

[3] What's Cooking. De ferculis antecedentibus cf. Alexandre Dumas, Grand Dictionnaire de cuisine (Lutetiae: Lemerre, 1873) pp. 539, 648 ("Escargots à la bourguignonne, Huîtres à la daube"

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