Gastronomia Novae Aureliae: Ostreae Rockefeller in popina *Antoine's* Novae Aureliae die 29 Aprilis 1937 inferuntur. Consedent, a sinistra parte, Eliot Roosevelt, Ricardus Leche gubernator Ludovicianae, praeses Franklinus Roosevelt, Robertus Maestri urbi praefectus. Medio adstat (collario nigro) popinae patronus Roy Alciatore, ostrearum Rockefeller primus inventor
**Ostreae Rockefeller** (Anglice *oysters Rockefeller*) est ferculum ostrearum fartarum apud popinam *Antoine's* Novae Aureliae in urbe Ludoviciana ante annum 1909 ab Iulio Alciatore inventum. Ferculum ad honorem Ioannis Rockefeller appellatum est, sed rationem nominationis nescimus.

Gastronomia Burgundica: Cochleae modo Burgundico(d) (*Escargots à la bourguignonne*) inlatae, cyatho vini Mursaltiae albi apposito
*Huîtres à la Rockefeller* primum proclamatae sunt sub titulo *Something new at Antoine's* ("aliquid novi apud Antoine") in diario Neo-Aureliensi die 24 Octobris 1909. Popinam eo aevo rexit Iulius Alciatore, cui inventionem huius ferculi omnes adscribunt, sed annis variis: sunt qui 1889, alii 1899. Praeceptum anno 1912 divulgatum est, nomine *Huîtres en coquille à la Rockefeller*. Dicitur cochleas modo Burgundico(d) (*Escargots à la bourguignonne*), apud Antoine's iam diu propositas et saepe requisitas, ob cochlearum penuriam afuisse; hac ratione novum ferculum introductum esse.

Ars coquinaria Civitatum Foederatarum: Ostreae Rockefeller Clevelandiae in popina propositae
Ostreae Rockefeller, bacone superposito, ad Litus Virginiae in popina *Catch-31* propositae
Id ferculum apud eandem popinam Roy Alciatore patronus, Iulii filius, die 29 Aprilis 1937 inferi iussit, adsedentibus praeside Franklino Roosevelt, Eliot Roosevelt Franklini filio, Ricardo Leche gubernatore Ludovicianae, Roberto Maestri urbis Neo-Aurelianae praefecto.

Notae
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1. ↑  *The Times-Democrat* [Novae Aureliae] (24 Octobris 1909) fide Popik (2018)
2. ↑  *Huitres en coquille a la Rockefeller: Raw oysters with a dressing made as follows, the quantity of the ingredients depends [on] the size of the order: One bunch of shallots, one bunch of parsley, two pounds of butter, one bottle of Spanish walnuts, half a bunch of tarragon leaves, two stale loaves of French bread, salt and pepper, and a liberal sprinkling of tabasco sauce. All of these things are pounded into a pulp in a mortar and then ground in a sausage machine, the mass being finally passed through a needle sifter. The oysters on the half shell are covered with the sauce and then placed in a hot oven to bake just three minutes. The oysters must be served at once*: *Daily Tribune* [Sicagi] (26 Martii 1912) fide Popik (2018)
3. ↑  What's Cooking. De ferculis antecedentibus cf. Alexandre Dumas, *Grand Dictionnaire de cuisine* (Lutetiae: Lemerre, 1873) pp. 539, 648 ("Escargots à la bourguignonne, Huîtres à la daube"

Bibliographia
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* M. F. K. Fisher, *Consider the Oyster*. Duell, Sloan and Pierce, 1941 ("Oysters Rockefeller")
* Roy F. Guste, *Antoine’s Restaurant Cookbook*. Novae Aureliae: Carbury-Guste, 1980 ("Oysters Rockefeller")
* Cynthia LeJeune Nobles, "Oysters Rockefeller" in Susan Tucker, ed. *New Orleans Cuisine: Fourteen Signature Dishes and Their Histories* (University Press of Mississippi, 2009. ISBN 978-1-60473-645-8) pp. 62-72

Nexus externi
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* Kristy Bernardo, "Oysters Rockefeller" apud *The Wicked Noodle*
* Melissa Clark, "Oysters Rockefeller" apud *New York Times Cooking*
* Dennis Littley, "How to Make Restaurant Style Oysters Rockefeller"
* Barry Popik, "Oysters Rockefeller" (11 Maii 2018) apud *The Big Apple* Document utilisé pour la rédaction de l’article Inter fontes nostros
* "History on the halfshell: Antoine's Restaurant and oysters Rockefeller" (24 Augusti 2017) apud *NOLA*
* "Oysters Rockefeller Recipe and History" apud *What's Cooking America* Document utilisé pour la rédaction de l’article Inter fontes nostros