Oysters Kirkpatrick

Oysters Kirkpatrick, also called Oysters Kilpatrick, or Kirkpatrick and oysters, or Oysters Philpatrick,[1] is a classic English recipe involving oysters, Worcestershire sauce, and bacon.[2][3] The credit for the name is attributed to chef Ernest Arbogast of the Palm Court (later the Garden Court) of San Francisco's Palace Hotel who named the dish after Colonel John C. Kirkpatrick, who managed the hotel from 1894 to 1914.[4][5] Variations on the dish may have been prepared well before this name was assigned.

See also

References
  1. "Oysters Kirkpatrick". Taste Atlas. Retrieved 24 April 2020.
  2. Joan Reardon (1 May 2004). Oysters: A Culinary Celebration. Globe Pequot Press. pp. 30–. ISBN 978-1-59228-351-4. Retrieved 24 August 2013.
  3. Castelar Crèche Cook Book. Times-Mirror. 1922. pp. 46–. Retrieved 24 August 2013.
  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 February 26, 2014.
  5. Helen Brown (January 5, 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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