[Sca-cooks] Oysters Rockefeller

[Philip & Susan Troy]

Also sprach Christine Seelye-King:
>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

It was my understanding that the original green was wilted, chopped
watercress, as per A.J. MacLane's Encyclopedia of Fish Cookery .
Spinach is presumably a less expensive, more easily available,
multi-seasonal substitute.

Adamantius