In article >, says...
>
> Janet Wilder wrote:
> > Dora wrote:
> >
> >> I love this recipe for appetizers. If you like oysters, go for it!
> >> They'll vanish in a flash.
> >>
> >> OYSTERS CASINO
> >>
> >> 3 slices bacon, chopped
> >> 1 small onion, chopped
> >> 1 small stalk celery, chopped
> >> 1 teaspoon lemon juice
> >> 1 teaspoon salt
> >> 1/8 teaspoon pepper
> >> 6 drops Worcestershire sauce
> >> 4 drops hot sauce
> >> 1/4 teaspoon seafood seasoning (Old Bay!!)
> >> 1 pint oysters, drained
> >>
> >> Fry bacon until partially cooked. Add onion and celery and cook until
> >> tender. Add lemon juice and seasonings.
> >>
> >> Arrange oysters in a single layer in a foil-lined shallow baking pan.
> >> Spread bacon mixture over oysters. Bake at 400°F. until edges of
> >> oysters begin to curl, about 10 minutes. Makes about 3 dozen
> >> appetizers, or serve on toast, with liquid, as an entrée.
> >>
> >> Source: State of Maryland Seafood Cookbook #1
> >>
> >>
> >>
> >>
> > Sounds like something I've made with clams. I think good oysters have
> > such a delicate and lovely taste that I would, personally, hate to put
> > anything on them. Even when I eat them raw, I just use a tad of lemon
> > juice and a couple of shreds of horseradish. YMMV
> >
>
> Oyster a la Rockefeller is probly too well known to surprise or intrigue
> anyone, but i just happen to have this old version of the recipe, from a
> collection dated to the early 1900's.
>
> "Lo! and behold, ye gourmets one and all, far and wide, here at last is
> one of the sacred recipes that have lured discriminating palates to New
> Orleans, where far famed alchemists of the kitchen prepare comestibles
> that are beyond criticism.
>
> Proceeding in alphabetical order, I confer the cordon bleu upon the
> chefs of Antoine, Arnaud, Brussard, Galatoire, Kolb, La Louisiane Maylie
> - and upon the composite genius who assembled that mysterious triumph,
> Oysters a la Rockefeller.
>
> Be it know that Monsieur Alciatore, the living descendent of the wizard
> who first brought this delectable dish to the attention of the Christian
> world, extracted on his deathbed a promise that the exact proportions of
> the ingredients be kept forever a secret, adding; "They must be mixed
> with brains to achieve perfection." To all those who comprehend the
> subtle suggestion embodied in the quoted line - to those who put mind
> into matter, this legacy is laid bare.
>
> Take selected oyster, open them and leave them on the deep half shell.
> Place the shells containing the oysters on a bed of rock salt in a pie
> pan. The sauce for the oyster is compounded as follows:
>
> Take the tail and tips of small green onions. Take celery, take
> chervil, take tarragon leaves and the crumbs of stale bread. Take
> Tabasco sauce and the best of butter obtainable. Pound all these into a
> mixture in a mortar, so that all the fragrant flavorings are blended.
> Add a dash of absinthe.
>
> Force the mixture through a fine meshed sieve. Place 1 spoonful on each
> oyster as it rests on its own shell and in its own juice on the crushed
> rock salt, the purpose of which is to keep they oyster piping hot. Then
> place them in an oven with overhead heat and cook until brown. Serve
> immediately. Thus spoke Monsieur Alciatore to your humble servant.
>
> Tom, whom to day no noise stirs,
> Lies buried in these cloisters;
> If at the last trump
> He does not quickly jump,
> Only cry, "OYSTERS."
> --Epitaph on a Colcheter (England) Man's Grave"
>
> For the sake of comparison here is a googled version with suggestions
> for a substitute for the absinthe.
>
>
> http://www.gumbopages.com/food/app/erstas-rock.html

Wow, thanks for that link, I have been at it for hours now. I just don't
know where to start. I am making something with pork butts today, just
don't know what yet Hopefully in the next few days I can go down state
and get my smoker tube and firebox..

Scotty