Oysters Rockefeller, 1971

A New Orleans white tablecloth restaurant staple, originating at Antoine's restaurant in 1889. This recipe is from a cookbooklet put out by the New Orleans Public Service Middle South Utilities System in 1971. Positively aphrodisiacal! (Is that a word? hehe) 🦪 🦪 🦪

The well-used cover. Somebody's pen must not have been working! 🦪 🦪 🦪

The recipe! 🦪 🦪 🦪

OYSTERS ROCKEFELLER

Serves 6:

½ package frozen chopped spinach

6 green onions

2 stalks green celery

1/3 bunch parsley

1/3 head lettuce

1/2 cup (1 stick) butter, softened

3/4 cup bread crumbs

1 tablespoon Worcestershire sauce

1 teaspoon anchovy paste

Dash hot sauce

1½ tablespoons absinthe-flavored liqueur

1/4 teaspoon salt

3 dozen oysters

¼ cup grated Parmesan cheese

Blend until smooth, spinach, onions, celery, parsley and lettuce in electric blender, or mince finely. Mix together butter and 1/4 cup of bread crumbs in a large mixing bowl. Add blended greens and stir to mix.

Add remaining ingredients, with the exception of oysters, cheese and remaining bread crumbs. Mix thoroughly. Drain oysters and place one on each half shell, set on pan of ice cream salt which has been heated in 450° F. oven for 20 minutes.

Spread 2 tablespoons sauce over each oyster. Combine Parmesan cheese and remaining bread crumbs and sprinkle each oyster with 1 teaspoon of the mixture. Bake in 450° F. oven for about 25 minutes or until lightly browned.

The accompanying illustration. 🦪 🦪 🦪