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The recipe for this delectable appetizer was created
by Jules Alciatore, son of the great chef Antoine who,
in 1840, opened the New Orleans restaurant which
still bears his name.
For decades, escargots (snails) à la Bour-
guignonne had been a signature dish at Antoine’s.
By the late 1880’s, however, this specialty had lost
favor with customers, so Jules decided to reinvent
the dish. He substituted cooked oysters for snails,
and topped his new creation with a rich green sauce
(Note 2).
Jules named his new, sophisticated appetizer
Oysters Rockefeller. The richness of the sauce was
a tribute to John D. Rockefeller who, at that moment,
was the wealthiest man in the USA. The chopped
greens in the savory sauce represented the Ameri-
can “greenback.”
You will probably be surprised by the “story”
about how graham crackers got their name.
Sylvester Graham (1794-1851) was an eccentric
Presbyterian minister from Connecticut.
He
continued on page 21 >
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