 | |
| Course | Hors d'oeuvre, entrée[1] |
|---|---|
| Place of origin | United States |
| Region or state | New Orleans |
| Main ingredients | Oysters |
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, and bread crumbs, and then baked or broiled. Lemon wedges are the typical garnish. Many contemporary adaptations use diced oysters instead of whole. Also, diced bacon often appears as a non-traditional topping in addition to or in place of the sauce.
Oysters Rockefeller was created in 1889 in New Orleans. It is a popular restaurant appetizer throughout the United States and is served as a brunch item in the South.[2]
- ^ Howard Mitcham (1992). Creole Gumbo and All That Jazz: A New Orleans Seafood Cookbook. Pelican Publishing. p. 46. ISBN 0-88289-870-1.
- ^ Ternikar, F. (2014). Brunch: A History. The Meals Series. Rowman & Littlefield Publishers. p. 3. ISBN 978-1-4422-2943-3.