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
Written cooking instructions as a concept can be found far back into antiquity, at least as far into history as the Egyptians, and maybe even further. Interesting though that is, sadly, these ancient cook books were just very basic hieroglyphic recipes for food preparation.
Fascinatingly, the oldest recipe discovered, according to experts in ancient history are a few tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote some documents detailing recipes cooked by the Romans. In his scrolls, he describes how the meals were separated into starters, main course and dessert, something that is very familiar to us today. Additionally, he recounts how the cooks of his times made use of many aromatic flavours, including a few that are still present in modern kitchens for example basil, fennel and dill. In the 15th century, people returning from the crusades brought back many foods, spices and herbs from the holy lands, including spices such as coriander, parsley, and rosemary. These new foods and tastes led to an increase in publications on food, some of which are now in private libraries. Over the following few centuries, the powerful and wealthy houses competed to offer the best banquets, and consequentially chefs and their recipes increased in prestige. However, it was during the nineteenth century that fine cookery and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collecting, trying out, and recording the recipes of their peers. The arrival of TV gave us TV cookery programs and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing everyone to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Antoine's Oysters Rockerfeller recipe.
