The original recipe is still a secret. Oysters Rockefeller
consists of oysters on the half-shell that have been topped with
various other ingredients, a rich butter sauce, bread crumbs and
are then baked or broiled.
The dish was named Oysters Rockefeller after John D.
Rockefeller, for the intense richness of the sauce. Jules Alciatore
developed it in the face of a shortage of French snails,
substituting the locally available oysters for snails in 1899.