Oysters Kirkpatrick

Oysters Kirkpatrick, also called Oysters Kilpatrick, or Kirkpatrick and oysters, or Oysters Philpatrick,^[1] are a dish of oysters topped with cooked bacon, seasoned with Worcestershire sauce, ketchup, or other flavorings, then broiled.^[2]^[3]

The chef Ernest Arbogast of the Palm Court (later the Garden Court) of San Francisco's Palace Hotel supposedly named the dish after Colonel John C. Kirkpatrick, who managed the hotel from 1894 to 1914.^[4]^[5]

References

^ "Oysters Kirkpatrick or killas in kitchen terminology". Taste Atlas. Retrieved 24 April 2020.
^ Castelar Crèche Cook Book. Times-Mirror. 1922. pp. 46–. Retrieved 24 August 2013.
^ Joan Reardon (1 May 2004). Oysters: A Culinary Celebration. Globe Pequot Press. pp. 30–. ISBN 978-1-59228-351-4. Retrieved 24 August 2013.
^ John F. Mariani (1999). "The Encyclopedia of American Food and Drink". (Cited in The Food Timeline: history). New York: Lebhar-Friedman. p. 228. Retrieved 26 February 2014.
^ Helen Brown (5 January 2015). "West Coast Cook Book". (Cited in The Food Timeline: history). Cookbook Collectors Library. pp. 148–9. Retrieved 26 February 2014.

[1] "Oysters Kirkpatrick or killas in kitchen terminology". Taste Atlas. Retrieved 24 April 2020.

[2] Castelar Crèche Cook Book. Times-Mirror. 1922. pp. 46–. Retrieved 24 August 2013.

[Reardon2004-3] Joan Reardon (1 May 2004). Oysters: A Culinary Celebration. Globe Pequot Press. pp. 30–. ISBN 978-1-59228-351-4. Retrieved 24 August 2013.

[foodtimeline1-4] John F. Mariani (1999). "The Encyclopedia of American Food and Drink". (Cited in The Food Timeline: history). New York: Lebhar-Friedman. p. 228. Retrieved 26 February 2014.

[foodtimeline2-5] Helen Brown (5 January 2015). "West Coast Cook Book". (Cited in The Food Timeline: history). Cookbook Collectors Library. pp. 148–9. Retrieved 26 February 2014.

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See also

References