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Renton’s Oysters Rockefeller

A recipe for a treat from New Orleans

By Alex Renton   March 2007

There are many recipes for Oysters Rockefeller in the cookbooks of New Orleans. The dish has been a staple since it was invented in 1899 at Antoine’s restaurant in St Louis Street, and named after the oil baron John D Rockefeller (because the sauce was so rich, according to the restaurant). But the best I’ve eaten are served at Galatoire’s on Bourbon Street, which is probably the greatest of the grand old French-Creole restaurants in the Vieux Carre.

I’ve slightly adapted the recipe published in the excellent Galatoire’s Cookbook* by Melvin Rodrigue, the restaurant’s general manager. These quantities should be…

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