Oysters, Young Sir?
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Rockefeller Soup, Garnished
with Crispy Bacon and Fried Oysters
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"New Orleans food is as
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Mark Twain, 1884
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Oyster Gatherers of Cancale, 1878
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"You are eating the sea, that's it, only the
sensation of a gulp of sea
has been wafted out of it by some sorcery,
and you are on the
remembering you don't know what, mermaids or the
smell of kelp
on the ebb tide or a poem you read once, something
connected with the
flavor of life itself..."
~ Eleanor Clark, in "The Oysters of Locmariaquer",
on tasting Brittany's Armoricaines oysters
Rockefeller Soup Garnished with
Crispy Bacon and Fried Oysters
Recipe courtesy Emeril Lagasse
Yield: 4 to 6 servings
ounces bacon, chopped
cup finely chopped onions
ground white pepper
teaspoons chopped garlic
cups heavy cream
dozen freshly shucked oysters,
with their liquor
cups fresh spinach, cleaned,
stemmed and chopped
cup masa flour
a large sauté pan, over medium heat, render the bacon until crispy,
8 minutes. Remove and drain on paper towels. Set aside. In a saucepan,
over medium heat, melt the butter. Add the onions. Season
with salt and
pepper. Sauté until wilted, about 4 minutes. Add the
garlic. Sauté for
30 seconds. Stir in the heavy cream and bring to a
simmer. Add 2 dozen of
the oysters with their liquor, cook for 4
minutes. Add the spinach and
continue to cook for 2 minutes. Using
a hand-held blender, purée the soup
until smooth. Season with salt
and pepper. Reduce the heat to low and keep
warm. Before serving,
season the soup with the hot sauce and
Worcestershire sauce. Season
the remaining dozen oysters with salt and
a shallow bowl, combine the flours and season with Creole
Dredge the oysters in the seasoned flour, coating completely.
oysters until crispy, about 2 to 3 minutes. Remove and drain
towels. Season with Creole seasoning.
serve, ladle the soup into individual serving bowls. Garnish with
fried oysters and crispy bacon.
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