1 boston lettuce, washed, drie , & ch, opped fine
1/2 lb fresh spinach, washed, dried & cho, pped fine
1 cup scallion, minced
2 3/4 cup dry bread crumbs, fine
1/2 cup fresh parsley, minced
1/4 cup celery, minced
3 garlic cloves, minced
1 cup unsalted butter
2 tbsp pernod
1 tbsp anchovy paste
1/8 tsp cayenne pepper
12 slice bacon, lean
36 large oysters in shells
1 coarse salt for platters
1 lemon wedges
Directions
Shuck oysters, reserving liquor and bottom shells. Scrub and dry
shells. In a bowl, combine lettuce, spinach, scallion, 1/2 cup bread
crumbs, parsley, celery, and garlic. In a skillet, met butter over
moderate heat and cook the spinach mixture, stirring for 1-2 minutes,
or until greens are wilted. Stir in the Pernod, anchovy paste,
cayenne, and salt and pepper to taste. Chill the mixture, covered,
for 1 hour. In another skillet, cook bacon over moderate heat until
crisp. Transfer to paper towels to drain, and then crumble it.
Arrange one oyster in each of the reserved shells and moisten each
with some of the reserved liquor. Spread half the spinach mixture by
heaping tablespoons onto the oysters. Sprinkle bacon over each
oyster. Top the bacon with remaining spinach mixture and sprinkle
each with 1 Tbsp of remaining bread crumbs. Arrange oysters on an
oven proof platters filled with coarse salt. Bake in the middle of a
preheated 450f oven for 18 minutes or until bread crumbs are well
browned. Garnish with parsley sprigs and lemon wedges and serve. a
1976 Gourmet Mag. favorite
Servings: 36 servings
Oysters Rockefeller (Gourmet Mag.) Recipe brought to you by Recipe Ideas
Categories: Fish; Gourmet; Seafood
The History of Recipes
It is quite possible to follow the history of written cooking instructions back into distant history, certainly as far as early Egypt, and quite possibly further than that. Interesting though that maybe, in the main part, these early cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe discovered, according to experts is a series of clay tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. Moving on, we have a couple of cookery books which appeared in the fourteenth century - a recipe book called `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these two books are not about the indian food that is popular today, but rather descriptions of the types of food enjoyed by the upper classes of the time. During the following few centuries, the wealthy families of Europe competed to lay on the most exotic meals, and consequentially the best cooks and their recipes became highly prized. Even so, it was during the nineteenth century that haute cuisine and recipe collections became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, testing, and writing down recipes of the day. By the advent of the 1900s, recipe books were highly popular mostly as a result of better eduction, people having increased free time and disposable income. The revolution that is television brought us TV cooks and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, permitting us all to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Oysters Rockefeller (Gourmet Mag.) recipe.
