[Sca-cooks] Oysters Rockefeller

[Siegfried Heydrich]

    When I tasted it at Antoine's, I could tell it certainly wasn't spinach.
If I had to hazard a guess based on taste alone, I suspect it's a blend of
chopped  parsley and some kind of local green, probably kale. Collard would
be too bitter, and I just can't see Antoine's using turnip greens . . . And
Pernod has a much more complex taste than anisette.

    Sieggy

----- Original Message -----

> As I recall, the mixture on top contains Pernod, a yellowish liquer, and I
> always thought it was spinach, too.  One of the cookbooks I have says
> anisette, and yes, spinach.
> Christianna
>
> >And when you're there, be sure to order their Oysters Rockefeller...that
is
> where that particular dish was invented, and it bears no resemblance to
the
> versions you see everywhere else.  The "green stuff" on the top that most
> places assume to be spinach isn't...and the folks at Antoine's aren't
> telling what it is.  But it doesn't taste anything like the imitations!!!
> > Kiri
>
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