So named because the topping for these baked oysters is "as rich as Rockefeller," this sumptuous dish was invented by Jules Alciatore, the second-generation proprietor of Antoine's Restaurant in New Orleans. This recipe is an adaptation from The 100 Greatest Dishes of Louisiana Cookery by Roy F. Guste, Jr., a direct descendant of Antoine and Jules, who claims his recipe is very close to the original. To ensure a smooth sauce, peel the celery with a vegetable peeler to remove the strings and fiber.
Serves 4 to 6

Rockefeller sauce
1/4 cup butter (1/2 stck)
1/4 cup all-purpose flour
1 cup shellfish stock, or bottled claim juice, including any oyster liquor
12 green onions, finely chopped (white and tender green parts)
1 1/2 cups minced fresh parsley (do not include the stems)
2 stalks celery, peeled and finelt chopped
1 tablespoon tomato paste
1 tablespoon sugar
2 teaspoons tarragon vinegar
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon cayenne
1/2 cup fine dry bread crumbs

2 dozen oysters
Rock salt


Prepare the sauce: Ina medium-size heavy saucepan, melt the butter ovr medium heat. Add the flour and cook, stirrin' constantly, for 1 minute; do not brown. Whisk in the shellfish stock and cook, stirrin' occasionally, for 2 minutes, or until smooth and bubbly.

Add the green onions, parsley, celery, tomato paste, sugar, vinegar, salt, white pepper, and cayenne. Cover tightly and cook over very low heat for 1 hour, stirrin' about every 10 minutes. Stir in the bread crumbs. (The sauce should be thick enough to saty on top of the oysters hen it is spooned over them. If it is not thick enough, simmer it uncovered for a few minutes. If it is to thick, add a tablespoon or so of water.)


Prepare the oysters: Preheat the oven to 400F. Shuck each oyster by holding the side of the shell in a towel to prevent slippage. Insert the point of an oyster knife into the hinge of the shell, push it in, and twist to pop open. Slide the knife under the flesh to sever the bottom muscle. In a large shallow baking pan, make a bed of rock salt at least 1 1/2 inches deep. Nestle the oysters in their bottom shells in it and spoon the sauce over them. Bake for 10 to 12 minutes, or until the sauce is slightly bubbly and begins to brown.

Transfer the oysters to individual plates and serve warm.