6 tbsp butter
1/2 cup bread crumbs
2 cup fresh chopped spinach or-
2 package (10-oz) frozen spinach
1/2 cup parsley
1/2 cup diced celery
2 tbsp diced onion
1 tbsp pernod liqueur, or anisette
1/4 tsp salt
3 drop tabasco
18 large oysters
Directions
Melt butter; add crumbs and saute 1 minute, stirring constantly.
Combine with other ingredients, except oysters, in blender until
smooth. Arrange oysters in shells (or individual dishes). Top each
with 1 tablespoon spinach mixture and broil 3-5 minutes or until
lightly browned.
Source: HIGH COTTON COOKIN', Marvell Academy Mothers' Assn, Marvell,
AR
From Glen Hosey's Recipe Collection Program, hosey@erols.com
Servings: 6 servings
Antoine's Oysters Rockerfeller Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
Recipes as a concept can be found way back into ancient history, in fact as far into history as the Egypt of the Pharoahs, and possibly even further. However, generally, these old records were just basic pictorial recipes for preparing food.
In an interesting twist, the most ancient recipe discovered, according to experts is a collection of clay tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. Progressing into Roman times 25BC a man called Apicius compiled some scripts showing how to cook the recipes cooked by wealthy Romans. In his scrolls, Apicius recounts how the roman meals were split into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the ancient Romans used a wide range of spices, including a few that will be familiar to modern chefs for example bay, fennel and dill. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from the holy land, including spices such as rosemary and coriander. These new foods and spices was responsible for a surge in manuscripts on food, some of which are kept safe in private cookery archives. Over the succeeding few centuries, the rich families of Europe strove to serve up the most extravagent banquests, and consequentially chefs and their recipe collections were highly sought after. Nevertheless, it was during the 1800s that formal cookery and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to assembling, testing, and publishing recipes of the day. When we get to the twentieth century, recipe books were greatly in demand as a result of better eduction, more spare time and disposable income. |
We hope you enjoy this Antoine's Oysters Rockerfeller recipe.
